Mennonite German Summer Salad

This is a very good meal in itself, but it's even better when served with thin slices of lightly buttered black bread


  • 2 cups raw spinach, finely chopped
  • 1 thinly sliced peeled cucumber
  • 4 green onions, chopped
  • 1/2 cup sliced radishes
  • 2 cups cottage cheese
  • 1 cup sour cream
  • 2 teaspoons fresh or bottled lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Paprika, to taste
  • 1/2 cup minced fresh parsley


  1. Wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.
  2. Chop the spinach, add the cucumber, onions and radishes, then toss lightly.
  3. Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle.
  4. Blend the sour cream with the lemon juice, salt and pepper and pour over the salad.
  5. Sprinkle the paprika in the middle and the parsley all around.
  6. Toss when ready to serve.

Source: The Canadiana Cookbook/Mme Jehane Benoit/1970

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