Salad with bacon and cheese! I hadn’t had this salad in many years and thought it would be nice for a change now that summer is here. The only thing to keep in mind is that the dressing should be made the day before, though I often forget and make it in the morning and let it sit all day in time for supper, that is ok too, but best if prepared the day before so all the flavours can meld together.
To make the dressing:
In a jar with a tight fitting lid combine
1/2 cup vegetable oil or olive oil
1/2 finely chopped red onion
1/4 cup vinegar
1 tsp poppy seeds
1/2 tsp mustard
1/2 tsp dried minced onion (you can use 1/4 tsp onion powder, or leave it out as there is red onion, I have made both ways)
1/8 tsp salt
Put on the lid and give it a good shake or whisk to mix. Place in the refrigerator overnight (or at least 8 hours)
In a large bowl combine
5 cups torn spinach leaves and iceberg lettuce
1/2 lb fresh mushrooms, sliced
1 carton cottage cheese
1 cup shredded swiss cheese
2-3 strips of bacon, cooked and crumbled
Toss well with dressing
Add bacon and serve.
Reblogged this on How to $tuff Your Pig and commented:
This salad is the perfect side dish! Would be great next to those yummy hot dogs! All this bacon? You can’t go wrong!
This is kinda intriguing and may warrant further investigation….
I love using bacon in salad, you only need a small amount to make it seem more of a meal than a side!
I agree and bacon adds so much flavour!
Agree…I love the ingredients in this salad! You can never have too much bacon!