Plenty-o-protein Salad

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Crunchy, nutritious, and no cooking required!


  • 1 lemon, juiced
  • 14 cup mayonnaise
  • 1 teaspoon honey mustard
  • 13 cup apple cider vinegar
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh basil ( or 1/2 teaspoon dried)
  • 1 tablespoon minced fresh dill (or 1/2 teaspoon dried)
  • 1 teaspoon tamari (or soy sauce)
  • 1 cup green soybeans, frozen and thawed, or fresh and cooked, shelled
  • 12 cup quinoa, cooked (use leftovers if you have them)
  • 1 green onion, minced (large)
  • 1 carrot, diced (medium-sized)
  • 1 cucumber, diced (medium-sized)
  • 14 red onion, finely diced (medium-sized)
  • 1 bell pepper, diced (medium-sized, red or green)
  • 1 stick celery, diced
  • 13 cup chopped fresh parsley
  • 12 ounces Organic Valley Lowfat Cottage Cheese (3/4 of a tub)
  • cherry tomatoes (or grape tomatoes for garnish)


Prepare the marinade by whisking lemon juice, mayonnaise, honey mustard, apple cider vinegar, garlic, herbs, and tamari or soy sauce in a medium-sized mixing bowl. Stir in the soybeans and quinoa. Marinate overnight for full flavor or 2 to 4 hours for a milder taste.

Fold the vegetables (except the tomatoes) and parsley into the bowl of marinated goodies. Fold in cottage cheese. Garnish each serving with tiny grape tomatoes.

Serving Suggestions

Stuff a large, ripe tomato with the salad. This is a great source of complete protein for vegetarian children.


Look for green soybeans, also called edamame, in the freezer section at the grocery store. They come either in the shell or already shelled. Fresh, in-the-pod soybeans also are available at many farmersí markets during the summer harvest. To cook, boil them in salted water 3-5 minutes, drain, rinse with cold water, then pop the beans out of their shells.

(Note for the kids: Slipping the skins off the soybeans can be great fun for little fingers. Nibbling is allowed, as green soybeans are easy to digest and a great source of protein.)

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