We call this Lori's spinach salad because she is the one who introduced it to us at a family gathering years ago. It is great for a crowd and has become our salad of choice for birthdays, Easter, Thanksgiving, and many meals in between. Abby calls it "the special salad."
1 bunch fresh spinach, torn in bite-size pieces
1 small head lettuce, torn in bite-size pieces
1 red onion, thinly sliced
1/2 lb. sliced mushrooms
3/4 lb. grated Monterey jack cheese
3/4 lb. bacon, cooked and crumbled
1 c. rinsed cottage cheese
3/4 tsp. onion salt
1/3 c. sugar
1/2 tsp. ground mustard
3 T poppy seeds
3/4 c. canola oil
1/3 c. white vinegar
Dressing should be made several hours in advance. Just before serving, toss the salad and dressing.
Julie's notes: My dad always asked me to substitute feta cheese for the cottage cheese. It's great either way.