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Double Tomato and Cottage Cheese Salad



– 2/3 cup nonfat or low-fat California cottage cheese – 1 tablespoon prepared sun-dried tomato pesto – 1 medium ripe tomato – 1/4 ripe avocado, cut into ½-inch pieces – Salt and freshly ground black pepper
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Lightly mix together the cottage cheese and sun-dried tomato pesto. Core the tomato and slice vertically into six partial wedges, cutting carefully so the tomato stays together at the bottom. Place the tomato on a plate or in a shallow bowl, opening the wedges slightly. Spoon cottage cheese mixture into the center of the tomato. Garnish with avocado pieces. Season to taste with salt and pepper.

Per serving: 240 calories, 28g protein, 10mg cholesterol, 320mg sodium, 4g fiber, 8g fat(1.5g saturated fat), 80 calories from fat, 14g carbohydrates