Cottage Cheese Salad with Feta and Nuts

4 servings 4 cups torn salad greens (1 cup per plate) 1 cup 1% Cottage Cheese (1/4 cup per plate) 4 TB reduced fat crumbled feta cheese (1 TB per plate) 8 TB chopped red pepper (2 TB per plate) 4 TB toasted Walnut pieces (1 TB per plate) 4 TB Balsamic Vinaigrette (1 TB per plate)

Arrange salad leaves on plates. Add 1/4 cup cottage cheese, 1 TB crumbled feta cheese and 2 TB red pepper on each plate. Top each plate with 1 TB toasted walnut pieces, and 1 TB Balsamic Vinaigrette.