Spinach Salad

(from the Lion House Christmas Cookbook)
KIRSTEN JACOBS

SALAD
1 pound fresh spinach, washed and dried thoroughly with stems discarded.
1/2 head iceberg lettuce
1 cup shredded swiss cheese
1 cup cottage cheese or ricotta cheese
1/2 pound fresh mushrooms, cleaned and sliced
1/2 bermuda onion, sliced thin into rings
2 hard-cooked eggs, peeled and chopped

DRESSING
1/2 cup red wine vinegar
3/4 cup vegetable oil
2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced Bermuda onion
1 teaspoon salt
1/2 teaspoon dry mustard

For the dressing, pour vinegar and oil in blender. Add poppy seeds, sugar, minced onion, salt and dry mustard. Whirl for a few seconds to blend. Refrigerate. Flavor improves if dressing is made several hours in advance.

Tear spinach and lettuce into pieces and add to large bowl. Add remaining ingredients. When ready to serve, pour dressing over salad and toss to coat greens. Serve immediately.