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Two-Cheese Tossed Salad

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
Two-Cheese Tossed Salad
Two-Cheese Tossed Salad Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. + chilling
  • Makes
    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 4% cottage cheese
  • 1 cup 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.
Nutrition Facts
3/4 cup: 145 calories, 11g fat (3g saturated fat), 11mg cholesterol, 122mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Slm1
    Jul 3, 2011

    No comment left

  • reganstone
    Jun 11, 2009

    No comment left

  • pinkaster
    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.

  • CourtStreet
    Dec 23, 2008

    No comment left

  • Dena
    Dec 20, 2005

    No comment left

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