Categories: Dressings, Salads, Vegetables, Cheeses 
      Yield: 6 servings 
  
      1 tb Milk 
     12 oz Cottage Cheese; Cream Style, 
           -1 Carton 
      1 ts Lemon Juice 
      1 sm Onion Slice; Thin 
      3    Radishes; Halved 
      1 ts Mixed Salad Herbs; Crushed 
      1    Parsley Sprig 
    1/4 ts Salt 
  
  Put the milk, cottage cheese and lemon juice in a blender container and 
  blend until smooth.  Add the remaining ingredients to the cottage cheese 
  mixture and blend until all of the vegetables are chopped.  Chill before 
  serving. 
   
  Makes 1 1/2 cups.