Marinated Spinach Salad

SARA JENSEN

1 ½ teaspoon poppy seeds

3/4 cup white vinegar

1 ½ cup oil (vegetable)

1 ½ teaspoon salt

½ cup sugar

1 red onion, sliced in rings (use 1 ½ if you like onions)

1 package mushrooms, sliced

Mix ingredients and let marinade for at least 24 hours. (The red onions are best after marinating for 2 days. I will usually make the dressing 2 days in advance, marinating with the red onions for the first 24 hours, then adding the mushrooms for the next 24 hours.)

Layer in the following order on a large platter (or can mix in a bowl):

2 packages spinach (for a large salad)

1 small carton cottage cheese, rinsed so only curds remain

1 lb cooked bacon, crumbled

1 lb grated Swiss cheese

Spoon dressing on just before serving, distributing mushrooms and onions evenly over salad. Makes enough dressing for either a huge salad or several small salads. Dressing keeps well.

This salad is great for baby showers, luncheons…anything!