Serves: 8.

2 lg. fresh spinach
2 heads red leaf-1 head iceberg lettuce
1/2 lb. bacon
1/4 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tbsp. juice scraped from onion
1/3 c. cider vinegar
1 c. salad oil
1 tbsp. poppy seed
1 1/2 c. lg. curd cottage cheese

Wash and drain spinach, break off stems, tear apart large leaves. Combine with lettuce, broken in bite-sized pieces. Fry bacon until crisp, cool, crumble, and add to greens. For the dressing; combine sugar, salt, mustard, onion juice, vinegar, and salad oil. Shake or beat well. Add poppy seed, if desired, and shake again. Use half of dressing to mix in greens. Add cottage cheese to remaining dressing. Mix with salad greens.