½ cup finely sliced dates
¼ cup mayonnaise, or salad dressing
3 tablespoons lemon juice
Drain off excess moisture from cheese and beat with a fork or electric mixer until smooth. Whip cream until stiff, then fold in cheese. Add seasonings, well-drained pineapple, and dates; pour into a waxed paper-lined freezing tray of the refrigerator. Freeze at coldest temperature. Cut into slices, arrange on salad greens, and serve with additional dressing. (Allow about three hours for freezing salad.) Serves 6. Serve with nut bread and butter sandwiches for Dessert Bridge.
Cottage Cheese and Strawberry Salad
2 cups cottage cheese
2 cups sliced strawberries
3 tablespoons honey French dressing
DRESSING
⅓ cup salad oil