Diet Special

This is the kind of composed salad plate that actually fills you up without weighing you down. A scoop of low-fat cottage cheese sits in the center of a lettuce-lined plate, surrounded by rye crisp crackers and your choice of fresh vegetables or fruit.

The savory version pairs the cottage cheese with tomato wedges, sliced cucumber, green bell pepper strips, and hard-boiled egg wedges. The fruit version swaps those out for fresh pineapple, peach slices, and papaya. Both versions deliver a solid hit of protein from the cottage cheese and egg.

No cooking required. The only effort is slicing and arranging, which makes this ideal for a quick weekday lunch or a light summer plate when you don’t want to heat up the kitchen.

Kitchen Tips

• Drain the cottage cheese briefly before scooping. Excess liquid pools on the plate and makes the crackers soggy.
• Use the freshest vegetables and fruit you have: This plate has nowhere to hide tired produce.
• Rye crisps hold up: They stay crunchy longer than regular crackers next to wet ingredients. That’s why they’re specified here.
• Hard-boil the egg ahead: Keep a few boiled eggs in the fridge for quick assembly throughout the week.

Variations

• Herb cottage cheese: Stir fresh chives, dill, and black pepper into the cottage cheese before scooping.
• Mediterranean plate: Add sliced olives, cherry tomatoes, and a drizzle of olive oil for a richer, savory version.