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.