Two Cheese Tossed Salad

You'll find it hard to resist second helpings of this Two Cheese Tossed Salad recipe made with colorful, hearty ingredients. Cottage cheese makes an unusual but tasty addition to this salad. The combination of iceberg lettuce and fresh baby spinach topped with shredded Swiss cheese makes a perfect, eye-catching salad. It will be a crowd pleasing addition to your meal.

Fresh Two Cheese Tossed Salad

For this salad you will need:

    1/2 c. vegetable oil
  • 1/2 c. finely chopped red onion
  • 1/4 c. sugar
  • 1/4 c. red wine vinegar
  • 1 tsp. poppy seeds
  • 1/4 tsp. prepared mustard
  • 5 c. fresh baby spinach
  • 5 c. fresh torn iceberg lettuce
  • 1/2 lb. fresh mushrooms, sliced
  • 2 c. small grape tomatoes
  • 1 - 8 oz. container of cottage cheese
  • 1 c. shredded Swiss cheese
  • 2 bacon strips, cooked and crumbled

In a mason jar, combine the first six ingredients and refrigerate over night. This will allow the ingredients to meld together.

Take the dressing out of your refrigerator about 2 hours before serving your salad. Room temperature salad dressing spreads better throughout your salad and evenly coats the greens

Just before serving, toss the salad greens, mushrooms and cheeses in a large bowl.

Shake dressing thoroughly and pour over salad. Top with crumbled bacon and shredded Swiss cheese.

This recipe makes enough for 12 servings.

If you like this Two Cheese Tossed Salad try other types of salad by clicking here.

bowl of salad

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