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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Colorful, hearty ingredients and a delectable dressing make second helpings of this salad hard to resist. Cottage cheese is an unusual but tasty addition. I never have to worry about storing leftovers. -Barbara Birk, American Fork, Utah Ingredients:
1/2 cup vegetable oil |
1/2 cup chopped red onion |
1/4 cup sugar |
1/4 cup vinegar |
1 teaspoon poppy seeds |
1/2 teaspoon dried minced onion |
1/4 to 1/2 teaspoon prepared mustard |
1/8 to 1/4 teaspoon salt |
5 cups torn fresh spinach |
5 cups torn iceberg lettuce |
1/2 pound fresh mushrooms, sliced |
1 cup (8 ounces) 4% cottage cheese |
1 cup (4 ounces) shredded swiss cheese |
2 bacon strips, cooked and crumbled |
Directions:
1. In a jar with tight-fitting lid, combine the first eight ingredients. Refrigerate overnight. Just before serving, toss spinach, lettuce, mushrooms and cheeses in a large salad bowl. Shake dressing and pour over salad. Sprinkle with bacon. Yield: 12-14 servings.
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