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Two-Cheese Tossed Salad
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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
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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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |