Poppy Seed Spinach Salad
Cook
5m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Dressing
| 3/4 cup white vinegar |
| 1/2 cup sugar |
| 1/2 small onion,chopped |
| 1 1/2 tsp salt |
| 3/4 tsp dry mustard |
| 1 1/2 cup canola oil |
| 1 1/2 tsp poppy seed |
Salad
| 1 10 ounce bag spinach |
| 1 small head iceberg lettuce, torn |
| 3/4 lb swiss cheese, grated |
| 1 cup cottage cheese |
| 1/2 lb bacon, cooked and crumbled |
| 2 lbs frsh mushrooms, sliced |
| 1 medium red onion |
Poppy Seed Spinach Salad Directions
- place the vinegar, sugar, onion, salt and dry mustard in a blender and mix.
- While the benddr is running, add canola oil and poppy seed.
- Stop when well blended and set aside
- Combine the spinach, lettuce, swiss cheese, cottage cheese, bacon mushrooms in a large bowl.
- Slice the red onion very thin and purt in a bowl covering onion with 1/2 of the dressin and refrigerate.
- Just before serving put everything together and toss.
Nutrition facts
Serving size 1 cup diet vegetarian gluten free
Per Serving
| Kcal: | 641 kcal |
| Fibers (g): | 2.1g |
| Sodium (mg): | 1061mg |
| Carbs: | 19.3g |
| Sugar (g): | 13.1g |
| Fat: | 52.8g |
| Saturated fat (g): | 11.9g |
| Cholesterol: | 58mg |
| Proteins: | 24.7g |
