A simple and delicious house salad to complement any meal. The combination of crunchy iceberg, baby spinach, crispy bacon, and beautiful beech mushrooms is the perfect little dose of greens that everyone needs on their Thanksgiving table. The sweet and creamy dressing makes this salad a crowd pleaser, even with kids!
Course Salad
Cuisine American
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 12
Ingredients
Salad
10ozfresh baby spinach
1head iceberg lettuce
8ozfresh beech mushrooms*
½lbbaconcooked and crumbled
Dressing
3Tbsugar
1tspsalt
1Tbdry mustard
2Tbgrated onionabout half a small onion
⅓Ccider vinegar
1Cvegetable oil
½pintcottage cheese
Instructions
To make dressing
Mix together all of the ingredients except cottage cheese in a mason jar and put in the fridge for a minimum of 2 hours to chill. Add the cottage cheese, put the lid back on and shake well when ready to serve.
To make salad
Chop iceberg lettuce into large chunks and tear baby spinach into roughly bite size pieces. Pull the beech mushrooms apart into individual mushrooms, or slice mushrooms into ¼-inch thick slices if using a more traditional mushroom cap. Add the mushrooms to the lettuce. Just before serving dress lettuce and mushrooms with dressing and add the bacon crumbles.
Notes
* Feel free to substitute any mushrooms you like if you can't find beech mushrooms. The original recipe calls for white button mushrooms, but I prefer cremini mushrooms as a substitute.