Two-Cheese Tossed Salad
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
12-14
ingredients
- 1⁄2 cup vegetable oil
- 1⁄2 cup red onion, chopped
- 1⁄4 cup sugar
- 1⁄4 cup white vinegar
- 1 teaspoon poppy seed
- 1⁄2 teaspoon dried onion flakes
- 1⁄2 teaspoon prepared mustard
- 1⁄8 - 1⁄4 teaspoon salt
- 5 cups fresh spinach, tear
- 5 cups iceberg lettuce, tear
- 1⁄2 lb mushroom, sliced
- 1 (8 ounce) carton cottage cheese
- 1 cup swiss cheese, grated
directions
- In a jar with a tight fitting lid, combine vegetable oil, red onion, sugar, vinegar, poppy seed, dried minced onion, mustard and salt. Refrigerate overnight.
- Just before serving, toss spinach, lettuce, mushrooms and cheeses in a large salad bowl.
- Shake dressing and pour over salad.
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Reviews
-
I cut this recipe way down to just 1/4 of the amount indicated (for 2 of us), as I was pretty sure the salad wouldn't hold up well as leftovers! Still, this is A VERY, VERY NICE TASTING SALAD, & I'd like to make a larger amount another time when I have company over! I especially liked the combo of spinach & mushroom (two ingredients I usually shy away from) along with cottage cheese (which I do like)! Thanks for a great keeper! [Tagged, made & reviewed in the New Kids on the Block tag game]
RECIPE SUBMITTED BY
I'm a freelance portrait photographer near Chicago. My specialty is high school senior photography in the Bradley, Bourbonnais and Kankakee areas (check out my website). I love to knit and crochet, especially baby items, adult mittens and hats, and now caps and hats for anyone undergoing treatments resulting in hair loss.