Poppy Seed Spinach Toss

1 pound fresh spinach
1/2 head iceberg lettuce
1 cup grated Swiss cheese
1 cup cottage cheese or ricotta cheese
1/2 pound fresh mushrooms, cleaned and sliced
1/2 Bermuda onion, sliced thin and separated into rings
2 hard-cooked eggs, peeled and chopped
1 recipe Poppy Seed Dressing (see below)

Wash spinach, dry thoroughly, and discard stems. Tear in pieces into a large salad bowl. Tear lettuce in pieces into bowl. Add Swiss cheese, cottage cheese, mushrooms, onion rings, and chopped eggs. When ready to serve, pour Poppy Seed Dressing over salad and toss to coat greens. Serve immediately. Makes 8 servings.

Poppy Seed Dressing:
1/2 cup red wine vinegar
3/4 cup salad oil
2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced Bermuda onion
1 teaspoon salt
1/2 teaspoon dry mustard

Pour vinegar and oil in blender. Add poppy seeds, sugar, minced Bermuda onion, salt, and dry mustard. Process until well blended. Or place ingredients in a pint jar and shake until oil is emulsified. Refrigerate. Flavor improves if dressing is made several hours in advance. Makes 1 1/2 cups dressing.