DRESSING:

1 1/2 c. oil
1 1/2 c. white vinegar
3/4 c. sugar, or Equal
1 1/2 tbsp. poppy seed
1 1/2 tbsp. onion, minced
1 1/2 tsp. salt
1 1/2 tsp. dry mustard

SALAD:

2 pkgs. fresh spinach, washed, drained & dried
1 sm. head lettuce
1 sm. red onion, sliced
3/4 lb. fresh mushrooms, sliced
3/4 c. Swiss cheese, shredded
1 c. cottage cheese, drained
1/2 lb. bacon, crisp fried

Make Dressing: Mix all ingredients and chill. Make salad ahead. Toss all together in large bowl, except dressing. Cover. Store in refrigerator. When redy to serve, combine dressing and salad mixtures together. Serve in salad bowls.

NOTE: Makes a super size salad and so nice to take to a church supper. Serves 12 to 16.