Spinach Cheese Salad

This is a crowd pleaser and is popular with the men.

1 (10 oz.) bag washed and trimmed baby spinach
1 small head iceberg lettuce, washed and drained
¾  pound grated Swiss or mozzarella cheese (Heather uses mozzarella)
1 (16 oz.) carton cottage cheese
½ pound bacon, cooked and crumbled into small pieces

Put spinach into a large bowl.  Break lettuce into pieces and add to spinach.  Just before serving, add cheese, cottage cheese, and bacon.  Toss with poppy seed dressing:

Poppy Seed Dressing

1 T. poppy seeds (optional)
¾ cup vinegar
½ cup sugar
1½ T. grated onion
1½ t. salt
¾ t. dry mustard
1 ¼ cup oil

Mix dressing ingredients in the blender.  Toss with salad.  Refrigerate unused dressing for future use.  Keeps up to 3 weeks in the refrigerator.

From Heather.