The Farmer Family Cookbook

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Jennifer Crites: This recipe is a staple for Farmer family gatherings. Many will remember the separate bowl prepared for Grandpa Farmer because he didn't like cottage cheese. When I make it, there are no mushrooms. Aunt Deb adds mushrooms, but she makes it wrong! Amber Silberberger: This is my favorite salad Aunt Deb makes...my dad and I always made it for Christmas. Now I make it every Easter for my family. I bring it to pot lucks and get so many compliments on it!!! I LOVE this salad, thanks Aunt Deb!!

Ingredients

Dressing:

• 10.0625 cup apple cider vinegar
• 10.0625 cup oil
• .750.046875 cup sugar
• 10.0625 tsp salt
• 20.125 tsp poppy seeds
• 10.0625 tsp dry mustard
• 10.0625 medium red onion, thinly sliced
• .750.046875 lb sliced mushrooms (COMPLETELY OPTIONAL AND BETTER LEFT OUT)

Salad:

• 20.125 pkgs (6 oz each) fresh spinach leaves
• 10.0625 head lettuce
• 20.125 cups cottage cheese
• .50.03125 lb bacon (or more), cooked and crumbled
• .750.046875 lb Swiss cheese, grated

Steps

1. Prepare the dressing the night before so you can marinate the onions and nasty mushrooms (if you so choose to use them). Mix together the vinegar, oil, sugar, salt, poppy seeds, dry mustard, onion and mushrooms.
2. Rinse and trim the spinach. Clean and tear up the lettuce into bite size pieces. Mix together and add the Swiss cheese and bacon. Just before serving add the cottage cheese and dressing.