|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Poppy Seed Spinach Toss |
|
Serves: 8 Print this Recipe1/2 cup red wine vinegar 3/4 cup salad oil 2 teaspoons poppy seeds 4 tablespoons sugar 1 tablespoon bermuda onions, minced 1 teaspoon salt 1/2 teaspoon dry mustard 1 pound spinach 1/2 head lettuce 1 cup swiss cheese, shredded 1 cup cottage cheese 1/2 pound mushrooms cleaned and sliced 1/2 bermuda onion, sliced thin and separated into rings 2 eggs hard-cooked, peeled, and chopped Prepare dressing: Pour vinegar and oil in blender. Add poppy seeds, sugar, minced Bermuda onion, salt, and dry mustard. Whirl for a few seconds to blend. Or place ingredients in a pint jar and shake. Refrigerate. Flavor improves if dressing is made several hours in advance. Prepare salad: Wash spinach, dry thoroughly, and discard stems. Tear in pieces into large salad bowl. Tear lettuce in pieces into bowl. Add Swiss cheese, cottage cheese (may substitute with ricotta cheese), mushrooms, onion rings, and chopped eggs. When ready to serve, pour over dressing and toss to coat greens. Serve immediately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Orange Fruit Slaw Tortellini Primavera Pantry Health Salad Seafood Pasta Salad Rice-Shrimp Salad Five-Way Crab Salad Oriental Cabbage Slaw with Chicken Angie Earl's Frozen Fruit Salad Christmas Eggnog Salad Strawberry Nut Salad Lemon Shrimp Gelatin Poppy Seed Spinach Toss Christmas Rainbow Salad Sugar Pea Salad Orchard Fruit Salad Fruit Salad for a Crowd Lion House Buffet Salad |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
