The Brigantine'S Spinach Salad

• 1 lb fresh baby spinach leaves
• 2 -3 hard-boiled eggs, finely chopped (reserve)
• 2 -3 tomatoes, finely diced
• 4 slices bacon, cooked crisp and crumbled (reserve)
• Dressing
• 1 1/8 cups cottage cheese, small curd
• 3/4 cup salad oil
• 1/4 cup cider vinegar
• 3 tablespoons sugar
• 1 tablespoon red onion, minced
• 2 1/4 teaspoons poppy seeds
• 3/4 teaspoon dried mustard
• 3/4 teaspoon salt

1. Mix all salad ingredients well, reserving chopped egg & bacon. Refrigerate until serving time.
2. Just before serving, toss with dressing and top with crumbled bacon & chopped egg.
3. Note: If you can find cottage cheese with chives, it's better than plain. I also substitute chopped shallot for the red onion. Dressing quantity is ample. Add just enough to moisten salad and use remaining in another recipe.

baby spinach, eggs, tomatoes, bacon, dressing, cottage cheese, salad oil, cider vinegar, sugar, red onion, poppy seeds, dried mustard, salt

Taken from www.food.com/recipe/the-brigantines-spinach-salad-135862 (may not work)