Spinach Salad

Cooking Instructions

Wash and drain spinach. Cut up mushrooms, onions and toss with spinich. Boil eggs and fry crisp bacon. Set aside. Prepare dressing mixing the poppy seed dressing, vinegar, oil, garlic, cottage cheese, poppy seeds, sugar. Rrefrigerate dressing and salad mixtures till dinner. Eggs can be refrigerated and bacon can stay unrefrigerated unless saved overnight. (When making in portions, put bacon back in microwave and heat for a few seconds so bacon is not limp.) Right before serving, cut up eggs and break up crispy bacon over top of salad greens. Pour dressing over salad a little at a time until the desired amount covers the mixture. ( Dressing is good on other salads so save what you have left, if any.) Serve...Your guests and family will go wild over this salad. Can make a wonderful meal, all by itself. Also, the greens mixture Iwithout the dressing) can be refrigerated for up to three days in a tighly sealed zip bag and served by portions, just by putting the amount of greens mixture in a salad bowl and pouring the desired amount of dressing and egg and bacon for each serving.