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.

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!