Marianne's Spinach Salad

• Gluten free

• Meat

  • 1 lb Bacon, cooked and crumbled

• Produce

  • 1 head Lettuce
  • 3/4 cup Mushrooms, fresh
  • 1/2 Red onion
  • 2 bunches Spinach

• Condiments

  • 3/4 tsp Mustard, dry

• Baking & Spices

  • 1 1/2 tbsp Poppy seeds
  • 1 1/2 tsp Salt
  • 3/4 cup Sugar

• Oils & Vinegars

  • 1/2 cup Oil
  • 3/4 cup Red wine vinegar

• Dairy

  • 1 container Cottage cheese
  • 3 cup Swiss cheese, grated

Found on onegoodthingbyjillee.com

Description

Ingredients

• 2 bunches of spinach
• 1 head of lettuce (I use green leaf)
• 3 c. grated swiss cheese
• 1 container cottage cheese
• 1 lb. bacon, cooked and crumbled
• ¾ c. sliced mushrooms (fresh)
• ½ red onion, sliced thinly
• ½ to 1 c. oil (I use canola oil)
• ¾ c. red wine vinegar
• ¾ t. dry mustard
• 1½ T. poppy seeds
• ¾ c. sugar
• 1½ t. salt
• (1) 24 oz bag of frozen shoepeg corn (I buy the Pictsweet brand)
• 8 oz. heavy cream
• 8 oz. milk
• 1 tsp. salt
• 6 tsp. sugar
• 2 T. melted butter
• 2 T. Flour (or cornstarch for GF)
• pinch white pepper (black pepper is just fine too)
• ½ cup shredded Parmesan cheese
• Potatoes
• Foil
• Toppings (optional) butter, sour cream, chives, bacon, and cheese.

Directions

• Wash & dry spinach and lettuce. Take stems off spinach, cut up lettuce. Place in large enough bowl to toss in.
• Add swiss cheese, cottage cheese, bacon, mushrooms & red onion. Toss with dressing. Serve immediately!
• Put corn, cream and milk in saucepan and bring to a boil.
• Melt butter in microwave and add flour to make a roux.
• Mix this into the corn along with the salt and sugar. Continue to cook until thickened.
• Add pepper.
• Pour into casserole dish (9 x 13 if you doubled it) and top with Parmesan cheese.
• Put into 350 degree oven for 20 minutes.
• Wash potatoes
• Wrap in foil
• Pierce with small knife in several places
• Set in crockpot. Cover.
• Cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
• Trimmings we enjoy: butter, sour cream, chives, bacon, and cheese.