Pistachio Salad

 We are having some warm weather and I wanted something cool for supper. Early this morning I made a Pistachio Salad to go with cold chicken and rolls. This is the type of salad I made in the late 50’s and early 60’s when It was my turn to serve at our Ladies group. It really is quite rich and I find it more of a dessert than a salad, never-less it always gets eaten and the longer it sets the creamier it gets.

 If you want to cut the sweetness some, use a small orange sectioned or sliced and well drained instead of a can of Mandarin oranges. We prefer it that way to give it more of a citrus flavor. No one will guess that it has cottage cheese in it. 

Pistachio Salad

1 (3 ½ ounce) package instant pistachio pudding mix

1 (12 ounce) carton frozen whipped topping, thawed

1 (8 ¼ ounce) can mandarin orange sections, drained or 1 small orange sectioned or sliced well drained

1 (8 ¼ can crushed pineapple, drained

1 cup miniature marshmallows

1 (12 ounce) carton cottage cheese (not low fat)

 Fold pudding mix into whipped topping; fold in remaining ingredients. Chill thoroughly.

Yield: 10 to 12 servings