Description
Hey friends, Beau here! Let’s talk about lunch—the kind that’s cool, creamy, crunchy, and actually keeps you full past 3 p.m. This Loaded Cottage Cheese Salad is my go-to when I want something fast, satisfying, and packed with protein. It’s savory, fresh, and loaded with crispy bacon, sharp cheddar, sweet peas, and green onions.
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 shredded cheddar cheese
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1 cup green peas (steamed or thawed, fully cooled)
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½ cup green onions, chopped
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¼ teaspoon black pepper
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Optional: 1–2 tablespoons sour cream or plain Greek yogurt (for extra creaminess)
Instructions
Cook the bacon until crispy, then let it cool completely before crumbling.
Make sure peas are fully cooled and drained.
In a large bowl, add the cottage cheese. Stir lightly to smooth out large curds if desired.
Add cheddar, peas, most of the green onions (save a little for garnish), and bacon.
Use a spatula to gently fold everything together. Avoid overmixing—you want texture!
Add black pepper and optional sour cream or Greek yogurt.
Cover and refrigerate for at least 30 minutes (overnight is even better).
Stir once more before serving and top with remaining green onions.
Notes
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Cool ingredients completely before mixing to prevent excess moisture.
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Use freshly shredded cheese for better texture and flavor.
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If the salad becomes slightly watery after storing, just stir it well.
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Want extra crunch? Add diced cucumber or radish right before serving.
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Meal prep friendly: Keeps well in an airtight container for up to 4 days.