Patsy’s Spinach Salad

Patsy’s Spinach Salad

By Celeste Giron

Dressing:
1½ teaspoons poppy seeds
¾ c. white vinegar
1 1/3 c. oil
¾ c. sugar
1½ teaspoon salt
1 ½ tablespoons red onion, grated
1 ½ teaspoon dry mustard

Combine ingredients (a blender works great) and refrigerate over night so flavors blend.

Next day: In a large salad bowl combine:
1 package spinach, washed and trimmed
1 small head iceberg lettuce, washed and torn
3/4 c. Swiss cheese, shredded
1 cup cottage cheese, rinsed and drained
½ c. bacon, cooked crisp and chopped
1 red onion, sliced.

Toss with dressing just before serving.