Two Cheese Tossed Salad

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

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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

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Toss well with dressing

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Add bacon and serve.

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Fresh Homemade Salsa

This is a nice fresh salsa, that can be mild to hot depending on how much jalapeño you put in.  My version is mild to be more child friendly, but you can make to to suit your own taste. This is also really economical, you get a lot from a few very affordable ingredients.  It is perfect for summer gatherings when you need a lot.  It is also very quick to put together, it may look like a lot of steps but it isn’t, I was showing everything for this post.

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1 – 28oz can of diced tomatoes

4 medium tomatoes, chopped

3/4 cup chopped red onion

2-3 Tbsp finely chopped jalapeno (or more if you want spicy)

1 tsp garlic powder (or garlic salt)

2 tsp fresh minced garlic

1 small can tomato paste

2 tsp salt

2 Tbsp chopped fresh cilantro (optional)

I blitz the canned tomatoes in the food processor to break them up a little more.

You can omit the food processor  steps if you want it chunkier (I tailored my version of the recipe to suit Evie not wanting onion or jalapeño chunks)

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Chop jalapeño and red onion

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I blitz the jalapeño and onion together too

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Give this a whirl to get it all finely chopped. I do this so the onion and jalapeño gets really incorporated into the tomatoes.  Evie will not want to get a chunk of onion or jalapeño in her mouth, this takes care of that.

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Add to the tomatoes along with minced garlic.

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Add the salt and garlic powder ( I use granulated garlic,I like the flavour in recipes more than powder)

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Finely chop fresh tomatoes (a great way to use up ripening tomatoes from your garden)

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Give all of this a stir and add in tomato paste and stir

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Add in chopped cilantro (this is optional if you dislike cilantro, some people really hate it)

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Stir again

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Taste test to make sure the flavours are good (yup, it is good)

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Just to show you how frugal this recipe is, I got a little over 6 cups of salsa from those few ingredients!

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It keeps well for a few days refrigerated.

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