Dressing:
1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. onion, pureed
1 Tbsp. poppy seeds
1/2 cup red wine vinegar
1 cup oil
Combine all dressing ingredients and refrigerate overnight to meld flavors together.
Salad:
1 lb. bacon
2 heads green leaf lettuce
1 head iceberg lettuce
1 lb. Swiss cheese, grated
1 small carton small curd cottage cheese
Cook bacon and crumble into small pieces. Wash and tear lettuce; toss with cheeses and bacon and dressing just before serving.
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