Spinach Poppy Seed Salad
 
 
Pickling red onion slices in the dressing results in the most incredible flavor, making it not just any old spinach poppy seed salad. You're going to love it!
Author:
Recipe type: Salad
Serves: 10
Ingredients
  • DRESSING:
  • 1½ tbsp poppy seeds
  • ¾ cup white vinegar
  • 1½ cup vegetable or canola oil
  • ¾ cup granulated sugar
  • 1½ tbsp grated onion
  • 1½ tsp salt
  • ¾ tsp ground mustard
  • 1 large purple onion, sliced in rings
  • SALAD:
  • 1 (8-10 oz.) bag of spinach
  • 1 small head of iceberg lettuce
  • ¾ cup grated Swiss cheese
  • 1 cup cottage cheese
  • ¾ lb sliced mushrooms
  • ½ lb bacon, fried and crumbled
Instructions
  1. DRESSING:
  2. Make the dressing on the morning of the day you plan to serve the salad so the purple onion slices have time to marinate for several hours.
  3. In a blender, mix the first 7 ingredients. Remove the blender cup from the base.
  4. Next, place the sliced red onion in the blender and stir the slices with a wooden spoon, pushing the onion rings down into the dressing. Cover the blender cup with a lid and place it in the refrigerator until you're ready to put it on the salad.
  5. SALAD:
  6. Cook the bacon and break it into crumbles. Set aside, or place it in the refrigerator if not immediately serving the salad.
  7. Clean the spinach and iceberg lettuce by washing and removing any wilted leaves.
  8. Next, remove the core from the iceberg lettuce and chop it up. Place the lettuce and spinach in a large bowl.
  9. Add and mix the Swiss cheese, cottage cheese, and mushrooms together with the spinach and lettuce.
  10. When ready to serve, add the bacon crumbles and half of the dressing. Toss thoroughly. If needed, add more dressing and toss. Serve immediately.
  11. Store the remainder of the dressing in the refrigerator for up to four days.
Recipe by Real Life Dinner at https://reallifedinner.com/spinach-poppy-seed-salad/