Spinach Salad
1 bunch spinach
1 head red leafed lettuce
1/2 lb. real bacon OR vegetarian bacon, cooked crisply
6-8 slices crumbled
1/4 cup sugar
6 green onions (cut on diagonal)
1 tsp salt
1 tsp dry mustard
1 Tbsp juice from scraping onion
1/3 cup cider vinegar Leave room for 1 Tbsp of wine
vinegar.
1 cup salad oil
1 Tbsp. poppy seed (Optional)
1 1/2 cup cottage cheese (Put in with greens)
(May also use feta cheese instead of cottage cheese but use only 1/2
cup)
Wash and drain spinach and tear off stems. Combine with green onions and read
leafed lettuce. Crumble crisp bacon over lettuce and spinach. Dressing: Combine
sugar, salt, dry mustard, onion juice, vinegars, and salad oil. Shake or beat
well. Add poppy seed and shake again. Use about 1/2 dressing to toss in the
greens and add some of the cottage cheese or feta cheese to the remainder if you
so desire. Pour over salad about 20 minutes before serving.
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