2 (16 oz. ea.) tubs small curd cottage cheese (any kind)
1 cup Hellmann's mayonnaise (Best Foods)
1/2 bunch green onions (scallion), finely chopped
1 large carrot, diced very small
1 medium green bell pepper, finely diced
1 large stalk celery, diced small
1 1/2 tsp. garlic powder (or to taste)
1 1/2 tsp. Lawry's seasoned salt (or to taste)
1 1/2 tsp. black pepper (or to taste)

Dice all of the vegetables very small. A food processor helps speed the chopping of hard to cut vegetables like the carrots and celery if you don't mind a little bit non uniform pieces. Recommend chopping softer vegetables in the food processor, but be careful not to liquefy them by over processing (i.e. bell pepper and green onions).

Mix the cottage cheese and mayonnaise.

Stir in all the chopped vegetables, into the cottage cheese/mayonnaise mixture. Add seasonings. Taste test before adding more seasonings than called for.

Note: If you find that the indicated seasoning isn't adequate to your taste increase accordingly. However, before doing so, I recommend letting the salad rest and blend together a couple hours in the refrigerator before you adjust seasoning.

This can double as either a salad on its own, or as a dip for raw vegetables or crackers.

Submitted by: John Lorenz