10 oz. pkg. fresh spinach
1/2 head Iceberg lettuce
6 slices bacon, diced, cooked, drained
2 tbsp. sugar
Salt to taste
1 tsp. dry mustard
1 tsp. onion juice
1/4 c. cider vinegar
1/2 c. oil
1 tbsp. poppy seeds
3/4 c. sm. curd cottage cheese

Tear spinach and lettuce into bite sized pieces and chill. Make a dressing of sugar, salt, dry mustard, onion juice, vinegar, oil and poppy seeds. Put in a pint size jar, mix well and chill. When ready to serve, pour dressing over greens and toss lightly. At last minute, add bacon. Spoon cottage cheese over greens and give one more toss. Serve immediately.