MUSHROOM BACON SWISS SALAD

This spinach salad is one of my favorite family recipes. Fresh greens, mushrooms, warm crumbled bacon, cottage cheese and Swiss cheese come together for a flavorful and unique salad that’s sure to impress! The poppyseed dressing is the perfect sweet addition to make this a crowd favorite.

This salad is Heartfelt to my spunk. It accompanied us to every pot chance, stock set or specific event I can recollect. It was a staple at pedigree party too. I've put off sharing it on the journal because I can never seem to require a decorous show to get with you guys.

MUSHROOM BACON SWISS SALAD

The photos rightful can't do official what an awing, unequalled and scrumptious salad this is! It's definitely in my top 3 favorites salads to spend with dinner.

The combination of mushrooms, Land mallow, monastic and cottage mallow is uncomparable and luscious. The homespun dressing is painless and uses simple ingredients you belike already bonk.

This is also a enthusiastic salad to set in move. The covering can be made and stored in the fridge for up to 2 weeks. I then item the else ingredients in individualistic ziplock bags, in the icebox, and fling everything unitedly honorable before delivery.

INGREDIENTS :

• 3 cups baby spinach leaves
• 1/4 cup red onion , thinly sliced
• 8 ounces button mushrooms , sliced
• 1/2 cup Swiss cheese , grated
• 5 slices bacon , cooked and crumbled
• 1/2 cup small curd cottage cheese , rinsed, and drained well
• 2 cups leafy green lettuce , chopped romaine or red leaf

For the poppyseed dressing:

• 1/2 Tablespoon poppy seeds
• 1 teaspoon dijon mustard
• 1/2 cup oil (vegetable or canola oil)
• 2 Tablespoons granulated sugar
• 2 Tablespoons red onions , chopped
• salt and freshly ground black pepper to taste
• 1/4 cup red wine vinegar , or tarragon vinegar

INSTRUCTIONS :

For the dressing:

1. Add all ingredients to a blender and blend until smooth. Taste and adjust ingredients, to taste: more vinegar if you want it tangier, more sugar if you'd like it sweeter. 
2. Refrigerate until ready to use. Shake well before serving on salad.
3. Add the spinach and lettuce to a large salad bowl. Top with remaining salad ingredients and toss lightly to combine. 
4. Drizzle with desired amount of dressing. Serve immediately.

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