Ingredients

Yield: 20 servings

3/4 cup white vinegar
1 1/2 cups salad oil
1/3 (or less) cup sugar
1 1/2 teaspoons salt
3/4 teaspoon dry mustard
1 cup sliced fresh mushrooms
1 large purple onion, finely sliced
8 to 10 strips of bacon
1 cup grated white cheese (Provolone or Monterey Jack)
1 cup cottage cheese
1 tablespoon poppy seeds (optional)
1 package spinach, rinsed and torn
1 head lettuce, torn

Prepare marinade in blender by combining white vinegar, salad oil, sugar, salt, and dry mustard. Whip and pour over sliced fresh mushrooms and sliced purple onion. Seal mushrooms and onion in tupperware container and refrigerate overnight.

Prepare salad:
Microwave 8 or 10 strips of bacon between paper towels until crisp. Crumble into large mixing bowl. Add white cheese, cottage cheese, poppy seeds, spinach and lettuce. Just before serving, toss salad with marinade.
Each serving contains 240 calories, 22g fat, 336mg sodium, 14mg cholesterol, 79% of calories from fat.

Directions

NOTE: If you won't serve all the salad, toss only half. (The vinegar wilts the spinach and lettuce, making the concoction unrecognizable the next day.)