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Two-Cheese Tossed Salad Recipe

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This recipe for Two-Cheese Tossed Salad, by , is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Bauer


1/2 c. vegetable oil
1/2 c. red onion, chopped
1/4 c. sugar
1/4 c. vinegar
1 tsp. poppy seed
1/2 tsp. dried minced onion
1/4 tsp. prepared mustard
1/8 tsp. salt

5 c. fresh spinach,torn
5 c. iceberg lettuce, torn
1/2 lb. fresh mushrooms, sliced
1 (8 oz.) carton cottage cheese
1 c. (4 oz.) Swiss cheese, shredded
2 bacon strips, cooked & crumbled

In a jar with tight-fitting lid, combine the first 8 ingredients. Refrigerate overnight.
Just before serving toss spinach, lettuce, mushrooms and cheeses in a large salad bowl. Shake dressing and pour over salad. Sprinkle with bacon.

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