Protein Salad

Loves the Insant Pot, uses almost daily for husband and self. Studies Indian cuisine as a hobby. Fond of cooking ahead and freezing inspired by Deborah Taylor Hough's Once A Month cooking sites

subheading: Dressing:

¼ cup mayonnaise

¼ cup cottage cheese

(or ½ cup mayonnaise alone)

2 Tablespoons lemon juice

2 Tablespoons cider vinegar

1 teas or more dill weed or fresh dill chopped

½ teas Sea Salt

1 teas basil

2 large cloves crushed garlic

subheading: Salad ingredients:

1 cup edamame (cooked) I use frozen

1 14.5 oz. can garbanzo beans

½ cup or more spelt or wheat berries ( 1 - ½ cups water and 1 cups spelt or wheat berries 20 minutes in an Instant Pot with 15 NPR (I now often replace this with the precooked 7 Grain& Lentil Blend sold at Whole Foods.)

1 Cucumber peeled and sliced, slices cut in half (English best but regular works fine)

1 carrot, julienned

1 bunch scallions chopped

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