Poppy Seed Spinach Toss

By TKakadelas

Ingredients

• Dressing
• 1/2 c. red wine vinegar
• 3/4 c. salad oil
• 2 t. poppy seeds
• 4 T. sugar
• 1 T. minced Bermuda onion
• 1 t. salt
• 1/2 t. dry mustard
• Salad
• 1 lb. fresh spinach
• 1/2 head iceberg lettuce
• 1 c. shredded Swiss cheese
• 1 c. cottage cheese or ricotta cheese
• 1/2 lb. fresh mushrooms, cleaned and sliced
• 1/2 Bermuda onion, sliced thin and separated into rings
• 2 hard-cooked eggs, peeled and chopped

Details

Servings 8

Preparation

Step 1

Prepare dressing: Pour vinegar and oil into blender. Add poppy seeds, sugar, minced Bermuda onion, salt, and dry mustard. Whirl for a few seconds to blend. Refrigerate. Flavor improves if dressing is made several hours in advance.

Prepare salad: Wash spinach, dry thoroughly, and discard stems. Tear in pieces into large salad bowl. Tear lettuce in pieces into bowl. Add Swiss cheese, cottage cheese, mushrooms, onion rings, and chopped eggs. When ready to serve, pour over dressing and toss to coat greens. Serve immediately.