I like to make this salad the day before serving to allow all the flavors to
blend. Just add however much you like of each. I prefer it well-peppered and salted.
- Cottage cheese
- Green onions, minced
- Ripe tomatoes, diced
- Green bell
- Salt and pepper
- Mix well.
- Serve ice cold on a large lettuce leaf.
- Store refrigerated in a covered container.
From the Family Recipes Collection of Linda Ann Jolly and Lisa Marie Stephens.