Monday, February 25, 2013

Spinach Cheese Salad

A BIG thanks to Liz Cowan and her committee for the great luncheon at the Stake RS Women's Conference, Sat. Feb. 23, 2013. Here is the recipe for the great salad we enjoyed:

1 (10 oz.) bag baby spinach, washed and trimmed
1 small head lettuce, washed, drained and torn in pieces
½ pound Swiss cheese, grated
1 (1 lb.) carton small curd cottage cheese
½ pound bacon, cooked and crumbled (about 10 slices)
1 recipe Poppy Seed Dressing

 Put spinach and lettuce in a large bowl.  Just before serving add cheese, cottage cheese, bacon and dressing.  Toss to mix.  Serves 12 to 15.  (Men love this salad!)
Poppy Seed Dressing

1 T. poppy seeds
¾ cup vinegar
½ cup sugar
1 ½ T. grated onion (not diced)
1 ½ t. salt
¾ t. dry mustard
1 ¼ cups vegetable oil

Mix everything in the blender.  Refrigerate unused dressing for future use.  Keeps up to 3 weeks in the refrigerator.

Hint: The salad only uses about half of the dressing.