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Two-Cheese Tossed Salad Recipe

Two-Cheese Tossed Salad Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:12-14 servings

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

  • 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.

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.