The Brigantine'S Spinach Salad - cooking recipe

Ingredients

1 lb fresh baby spinach leaves
2 -3 hard-boiled eggs, finely chopped (reserve)
2 -3 tomatoes, finely diced
4 slices bacon, cooked crisp and crumbled (reserve)
Dressing
1 1/8 cups cottage cheese, small curd
3/4 cup salad oil
1/4 cup cider vinegar
3 tablespoons sugar
1 tablespoon red onion, minced
2 1/4 teaspoons poppy seeds
3/4 teaspoon dried mustard
3/4 teaspoon salt

Preparation

Mix all salad ingredients well, reserving chopped egg & bacon. Refrigerate until serving time.
Just before serving, toss with dressing and top with crumbled bacon & chopped egg.
Note: If you can find cottage cheese with chives, it's better than plain. I also substitute chopped shallot for the red onion. Dressing quantity is ample. Add just enough to moisten salad and use remaining in another recipe.