This salad I make often when we have company.  I had to type it up as it is often requested by others…so I figured I might as well share it here as well.  


Two-Cheese Tossed Salad


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 carton (8 ounces) 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.

Taste of Home : April/May 1998

2 thoughts on “

  1. Sounds good, but too large for my gang…would have to cut it in 1/2 at least!  Oh and skip that onion – raw onion….ewwwww~~~ LOL!

  2. Sounds good, but too large for my gang…would have to cut it in 1/2 at least!  Oh and skip that onion – raw onion….ewwwww~~~ LOL!

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