this is a Recipe Club blast from the past! i can't even tell you who brought this salad originally, but it was at the very beginning of recipe club; about 3 years ago. it is so super yummy & different. The cottage cheese gives it the cream texture while still using a vinaigrette dressing. If your food assignment this year is green salad... this recipe is for YOU!!! ** this recipe was originally brought by Jennifer. Thanks Summer for the help. it is a favorite of mine too!
{Jennifer's Layered Cornucopia Salad}
1 head red leaf lettuce, chopped
1 head romaine lettuce, chopped
1 package baby spinach
1 container cottage cheese
1 lb. bacon, cooked & crumbled
2 cups grated swiss cheese
1 small purple onion, sliced & broken into rings
1/2 lb. sliced mushrooms
Arrange all ingredients, except mushrooms, in order on a large platter.
Dressing-
3/4 cup cider vinegar
1 1/3 cup vegetable oil
1/2 cup sugar
1 TBSP grated onion
1 1/2 tsp. poppy seeds
mix all ingredients together. Add mushrooms & marinate for at least 8 hours but not more than 24 hours.
Pour mushrooms & dressing over salad just before serving.