Two-Cheese Tossed Salad Recipe
Two-Cheese Tossed Salad Recipe photo by Taste of Home
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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
Recommended: 30 Fall Harvest Salads
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-14 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

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


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

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pinkaster User ID: 1067176 22099
Reviewed Jun. 4, 2009

"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."

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