January 4, 2002

• This salad I make often when we have company.  I had to type it up as it is often requested by others…so I figured I might as well share it here as well.  

  
  

  Two-Cheese Tossed Salad

  
  

  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 carton (8 ounces) cottage cheese
  1 cup (4 ounces) shredded Swiss cheese
  2 bacon strips, cooked and crumbled

  
  

  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.
  
  Taste of Home : April/May 1998

  • 11:45 pm
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