Go Back
Pineapple Cottage Cheese Plate
Melissa Hart

Pineapple Cottage Cheese Plate

This cold plate is exactly what it says: cottage cheese, canned pineapple, iceberg and a cherry. It is strictly 1950s lunch-counter material and requires no revisionist defense. The appeal is cold, sweet, salty and very light.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 cups shredded iceberg lettuce
  • 2 cups large-curd cottage cheese
  • 4 canned pineapple rings in juice drained
  • 4 maraschino cherries stemmed
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

Method
 

  1. Chill four plain salad plates for 15 minutes.
  2. Divide the shredded iceberg evenly among the cold plates and pat it into low beds.
  3. Spoon 1/2 cup cottage cheese into the center of each lettuce bed.
  4. Set one well-drained pineapple ring over each mound of cottage cheese and place one cherry in the ring center.
  5. Season the cottage cheese lightly with salt and pepper and serve immediately while everything is cold.