Two-Cheese Tossed Salad

• 1/2 c. vegetable oil
• 1/2 c. chopped red onion
• 1/4 c. sugar
• 1/4 c. vinegar
• 1 tsp. poppy seeds
• 1/2 tsp. dried minced onion
• 1/4 to 1/2 tsp. prepared mustard
• 1/8 to 1/4 tsp. salt
• 5 c. torn fresh spinach
• 5 c. torn iceberg lettuce
• 1/2 lb. fresh mushrooms, sliced
• 1 carton (8 oz.) cottage cheese
• 1 c. (4 oz.) shredded Swiss cheese
• 2 bacon strips, cooked and crumbled

1. In a jar with tight-fitting lid, combine the first eight ingredients.
2. Refrigerate overnight.
3. Just before serving, toss spinach, lettuce, mushrooms and cheeses in a large salad bowl. Shake dressing and pour over salad.
4. Sprinkle with bacon.
5. Yield 12-14 servings.

vegetable oil, red onion, sugar, vinegar, poppy seeds, onion, prepared mustard, salt, fresh spinach, torn iceberg lettuce, fresh mushrooms, cottage cheese, swiss cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140069 (may not work)