Description
Hey there, friend! If you’re stuck in a lunch rut of bland sandwiches and salads that leave you hungry an hour later, this one’s for you. This Loaded Cottage Cheese Salad is creamy, crunchy, savory, and packed with protein to keep you satisfied. It’s quick to make, perfect for meal prep, and tastes like comfort food in a bowl—without feeling heavy.
Ingredients
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2 cups cottage cheese (full-fat or low-fat)
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¾ cup cooked bacon, crumbled
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1 cup sharp cheddar cheese, freshly shredded
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1 cup green peas (fresh or frozen, thawed and drained well)
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½ cup green onions, chopped
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¼ teaspoon freshly cracked black pepper
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Optional: 1–2 tablespoons sour cream or plain Greek yogurt (for extra creaminess)
Instructions
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Cook the Bacon
Bake at 400°F (200°C) for 15–20 minutes until crispy. Cool and crumble. -
Prepare the Peas
If using frozen peas, rinse under cool water until thawed. Drain very well to avoid excess moisture. -
Mix the Base
In a large bowl, stir the cottage cheese to loosen it slightly. -
Add the Good Stuff
Gently fold in cheddar cheese, peas, bacon, green onions (reserve a little for garnish), and black pepper. -
Adjust & Chill
Add sour cream or Greek yogurt if desired. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to let flavors blend. -
Serve
Stir gently, garnish with remaining green onions, and enjoy!
Notes
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Drain well: Watery peas are the #1 reason this salad turns runny. Shake off excess water thoroughly.
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Shred your own cheese: Pre-shredded cheese contains anti-caking agents that affect texture.
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Let it chill: The flavor improves significantly after resting.
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Meal prep friendly: Store in airtight containers for up to 3–4 days.
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Make it lighter: Use turkey bacon and low-fat cottage cheese.
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Add crunch: Finely chopped celery or radishes are great additions.