Two-Cheese Tossed Salad
Taste of Home
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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
SERVINGS: 12-14
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 15 min. + chilling
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.