top of page

From the Kitchen of Cori Byrnes

Spinach Salad


  • 1 lb. fresh spinach (I like to tear off the stems)

  • 1 head iceberg lettuce (or equivalent amt. of another lettuce--romaine works well)

  • 1/2 lb. bacon, cooked and crumbled into tiny pieces

  • 3/4 c. cottage cheese

  • 1T poppy seeds



  • 1t salt

  • 2T sugar

  • 1t dry mustard

  • 1T onion pieces (fresh or dried)

  • 1/4 c cider vinegar

  • 1/2 c salad oil



Tear spinach and lettuce into a large bowl.  Add crumbled bacon bits, cottage cheese and poppy seeds.  For dressing:  in a separate container, add all ingredients together and blend well.  Then toss the salad with the dressing. 

bottom of page