Fresh Spinach Salad

This isn’t so much a salad recipe as it is a way to get the poppy seed dressing into your mouth and to also increase your DBI (daily bacon intake). The spinach and mushrooms are just there so you get to call it a salad. This recipe comes from a Southern Junior League cookbook that I got as a wedding shower present. I think from the whole cookbook, I make this and one other recipe but I’ve saved the whole book just for this dressing.

1/4 c sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. poppy seeds
1 T onion flakes or juice
1/3 c apple cider vinegar
1 c olive oil
3/4 c cottage cheese

Mix in a container that you can shake. Refrigerate at least 1 hour. Keeps up to 1 week in the fridge.

Serve over fresh spinach mixed with crisp bacon, sliced hard-boiled eggs, fresh mushrooms and croutons.

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