| Recipes |

Creamy, Dairy-Dressed Salad

Food and Prop Styling Renee Muller
Photography Hudi Greenberger

When my daughter came home from a Shalosh Seudos meal raving about a dairy-dressed salad that was out of this world, I knew I had to get the recipe. Seems a sister-in-law got it from an old neighbor, who got it from a friend… the typical merry-go-round journey that recipes often travel. With some tweaking and adjusting, I present a rich, savory, lettuce salad, dressed with a flavorful and thick dressing. Enjoy every bite!


  • 2 8-oz (225-g) pkgs romaine lettuce
  • 1 pint grape tomatoes, sliced in half, lengthwise
  • 1 pint fresh button mushrooms, sliced
  • 1 cup sliced hearts of palm
  • 2 cups large onion-garlic croutons

Cheese Dressing

  • 2 Tbsp vinegar
  • 1 clove garlic, crushed
  • ¼ cup shredded mozzarella cheese
  • 3 Tbsp cottage cheese
  • ⅔ cup oil
  • 2 tsp sugar
  • 1 tsp salt

In a large salad bowl, combine all salad ingredients aside from the croutons.

In a medium-sized mixing bowl, combine dressing ingredients. Blend, using an immersion blender, until a smooth, thick consistency is reached. Pour dressing over salad and mix very well. (It’s a thick dressing; be sure to mix well enough to coat vegetables.) Add in croutons, and toss to incorporate.

Note: This dressing keeps very well in the fridge.

(Originally featured in Family Table, Issue 740)

Oops! We could not locate your form.