Spinach Salad with Poppy Seed Dressing

This is my Grandma's recipe. I think the homeade dressing is what really makes it.

Salad Ingredients:

1 bunch spinach, torn
1/2 c Swiss cheese, diced in small pieces
1 head iceberg lettuce, torn
1/2 c cottage cheese
1/3 lb bacon, fried crisp and crumbled
1/2 c mushrooms, sliced thinly


Poppy Seed Dressing:

1/2 c sugar
1/3 c oil
1 1/2 T poppy seeds
1 t salt
1/2 c white or balsamic vinegar
1 t garlic powder
pepper to taste

Directions:

1. Toss salad ingredients together.
2. Mix dressing ingredients in a jar. Put dressing on salad to taste (may not need all) just before serving to prevent wilting.

Allison's Additional notes:

1. I love keeping a jar of the dressing in the fridge for other salads. I've varied the dressing recipe on occasion by cutting the sugar in half, as well as adding a couple of tablespoons of pesto sauce.

Layered Caribbean Chicken Salad

My mom found this recipe on the Betty Crocker site. We use it as the main dish.

Ingredients:

3 c shredded romaine lettuce
2 c cubed cooked chicken (best with grilled chicken)
1 c shredded monterey jack cheese
1 can black beans, drained and rinsed
1 1/2 c diced peeled fresh mango
2 medium chopped seeded roma tomatoes
1 c shredded cheddar cheese
1/4-1/2 c thinly sliced green onions
1/2 c cashews
1 6 oz container pina colada yogurt
2 T lime juice
1 t McCormick Jamaican Jerk seasoning (it's gluten free)

Directions:

1. In a 3 or 4 quart clear glass serving bowl, layer salad ingredients from lettuce to green onions in order listed. 
2. Mix yogurt, lime juice, and seasoning in a separate bowl, then spoon evenly over salad.
3. Sprinkle cashews over top.

Allison's Additional Notes:

1. I don't measure the cheese, but probably don't use a full cup of each.
2. I was out of cashews the last time I made this...sad.