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Salads, Dressings, Seasonings & Dips
Cottage Cheese Salad Dressing

Ingredients:

  • 1 cup cottage cheese
  • 1 to 2 tbsp olive oil
  • Fresh herbs to taste (I use fresh basil and dried dill weed)
  • Salt (optional)

Pour into blender. Blend until smooth. Serve with finely shredded lettuce.

Special Thanks to Donna

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Roasted Garlic Olive Oil Dressing

Use 1 - garlic bulb for each cup of olive oil. After cutting off the top of the bulb, wrap the bulb in foil after drizzling it with olive oil. Bake at 400 for 45 minutes to 1 hour. Once cooled, squeeze the garlic into a container and add the oil. I use a catsup style squeeze bottle. Keep refrigerated. Should be ready to use after a day or two.

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Mayonnaise

Combine two egg yolks with one tablespoon Dijon mustard. The egg yolks need to be at room temperature. Slowly trickle in one cup oil. I use corn oil; any bladder-safe type will do. Beat until consistency of pudding. This will work in just about any recipe needing mayo. (this recipe is from the ICN Board)

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Fruit Salad

Ingredients:

  • 1 honey dew melon sliced and chopped into bite size pieces
  • 1 package frozen blueberries or canned blueberries (must be drained)
  • 1 can of pears sliced
  • 1 small package of Jell-O instant vanilla pudding

Drain pears; mix the pear juice with the instant pudding. Set aside. Combine all of the fruit together and pour the mixture of pear juice and pudding over the fruit. Refrigerate 24 hours. A couple of hours before serving, I give it a good stirring to mix the fruit with the sauce.

(Special thanks to Sue O)

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Blueberry Congealed Salad

Ingredients:

  • 1 can of blueberries (drained)
  • 1 8 oz cartoon cottage cheese (creamed in the blender)
  • 1 8 oz cool whip
  • 1 package of grape Jell-O

Mix all together. (Adjust the amount of cottage cheese and cool whip to your liking.) Some people prefer more of a sour taste, add more cottage cheese; more of a sweet taste, add more cool whip.

(Special thanks to Sue O)

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Cottage Cheese/Fruit Salad

Place a lettuce leaf on salad plate. Add an ice cream scoop of cottage cheese. Slice canned pears and arrange around the cottage cheese. If you want it to look more colorful, drain the pears the evening before, saving juice. Melt some red cinnamon candies in the juice and after it's cooled, pour it back over the sliced pears (by morning they will be a beautiful color). Top with a maraschino cherry.

Special thanks to Donna

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Jello Salad

And if you can tolerate jello, this one's a favorite with my family. Pour a pint container of jello into a fairly large bowl. Sprinkle small package of your favorite jello over cottage cheese Stir well (the jello will dissolve). Add a small container of Cool Whip and stir well. Stir in about a cup of finely chopped cooked pears Store several hours in refrigerator.

Special thanks to Donna

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Green Bean & Feta Salad

Ingredients:

  • 1 pound fresh green beans
  • 1/4 cup green onions
  • 1/2 cup feta cheese
  • 1/2 cup pine nuts

Cook beans until tender -crisp, about 5 min. add onions,cheese and pine nuts. Drizzle with garlic and basil olive oil. Chill for several hours .

Special thanks to Carolyn B

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Created Oct. 2000 - Diane Manhattan
Updated: August 2003 - Diane Manhattan
Updated: October 2003 - Jill O.


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