Two-Cheese Tossed Salad - cooking recipe

Ingredients

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

Preparation

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