I love love love this salad! I actually grew spinach in my garden this year just so I could make this salad anytime I wanted. Not kidding. My neighbor made this for a church dinner and I asked her for the recipe right then. Only I had to wait a few weeks to get it because she left for England the next day. Those were some long weeks. I made this salad the day after I finally got this recipe. Now, you can make this as the recipe says if you are serving it to a group of people, or you can do like I did. Just make the dressing and keep it in a container and make it as you want to eat it. The spinach will wilt if you put the dressing on it and put the leftover in the fridge. So I just keep the dressing in the fridge and add the onions (you’ll see later) as I want to eat this. I also left out the mushrooms and cottage cheese and added sliced mozzarella cheese sticks instead.
Spinach Salad with Poppy Seed Dressing
1 (1.5 oz) package of spinach
1 c. cottage cheese (or use sliced mozzerella string cheese)
1 red onion
3/4 lb. fresh mushrooms, sliced (optional)
1/2 lb. bacon
Cook the bacon and chop it up. Put it in the fridge until you’re ready to put the salad all together.