Thousand Island Rice Salad

Cook 2 beaten eggs in a lightly buttered skillet over medium heat, stirring gently until soft curds form. Remove from heat and set aside to cool.

Combine the cooked rice, chopped celery, green pepper, and finely chopped onion in a large mixing bowl.

Add the cottage cheese, cooled scrambled eggs, Thousand Island dressing, Parmesan cheese, and 1 cup of the grated cheddar cheese to the rice mixture.

Season the salad with salt and ground white pepper, then toss all ingredients together until evenly combined.

Transfer the salad to a serving bowl and top with the remaining 1 cup of grated cheddar cheese.

Refrigerate for at least 15 minutes before serving to allow flavors to meld and the salad to chill.