1/2 c. red wine vinegar
3/4 c. salad oil
2 tsp. poppy seed
4 tbsp. sugar
1 tbsp. Bermuda onion, minced
1 tsp. salt
1/2 tsp. dry mustard
1 lb. fresh spinach
1/2 head iceberg lettuce
1 c. shredded Swiss cheese
1 c. cottage or ricotta cheese
1/2 lb. fresh mushrooms, cleaned and sliced
1/2 Bermuda onion, sliced thin and separated into rings
2 hard-boiled eggs

PREPARE DRESSING: Pour vinegar and oil in blender. Add poppy seeds, sugar, minced Bermuda onion, salt and dry mustard. Whirl for a few seconds in blender or place ingredients in a pint jar and shake. Refrigerate several hours in advance.

PREPARE SALAD: Wash spinach, dry thoroughly and discard stems. Tear in pieces put in bowl. Add Swiss cheese, cottage cheese, mushrooms, onion rings, and chopped eggs. When ready to serve, pour dressing over salad and toss to coat greens. Serve immediately. Serves 8.