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Two-Cheese Tossed Salad Recipe

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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

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Two-Cheese Tossed Salad Recipe

Prep: 15 min. + chilling

Yield: 12-14 Servings

15 15

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

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.

Nutritional Facts 1 serving (3/4 cup) equals 145 calories, 11 g fat (3 g saturated fat), 11 mg cholesterol, 122 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Two-Cheese Tossed Salad in Taste of Home April/May 1998, p33

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Reviews for Two-Cheese Tossed Salad (1)

Two-Cheese Tossed Salad

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Reviewed on Jun. 04, 2009 by pinkaster

This has been a favorite salad for several years now. It is the salad I take to potlucks and family gatherings. However, not being a mushroom fan, a pint of grape or cherry tomatoes instead of the mushrooms is much better.