This article is written by a student writer from the Her Campus at U Maine chapter.
Onion & Poppy Seed Salad
- 2 pkgs. spinach
- 1 head of lettuce
- 3/4 lb. Swiss cheese
- 2 cups of cottage cheese
- 1/2 lb. of crumbled bacon
- 3/4 lb. of fresh sliced mushrooms
- 1 lb. of fresh sliced strawberries
- 1 small sliced red onion
- 12 oz. of poppy seed dressing {our favorite is Brianna’s Poppy Seed Dressing}
Instructions:
- 24 hours before you make your salad thinly slice the onion and place in a jar with the entire bottle of poppy seed dressing to marinate. Return to fridge until ready to dress the salad.
- Cook bacon according to package directions and then set aside to cool. Once cool crumble and set aside.
- Slice lettuce and wash along with spinach. Spin dry in a Salad Spinner and place in the fridge to crisp back up. In a large bowl combine Swiss cheese {you can either shred or cube the cheese}, cottage cheese, crumbled bacon, cleaned and sliced mushrooms, cleaned and sliced strawberries and the jar of onions and poppy seed dressing. Stir to combine. Add the lettuce and spinach, toss and serve.
Salad should serve 8-10