Spinach Salad with Poppy Seed Dressing

Ingredients

• 1 1/2 tablespoonspoppy seeds
• 180 ml (3/4 cup)vinegar
• 150 g (3/4 cup)sugar
• 360 ml (1 1/2 cups)vegetable oil
• 3/4 teaspoondry mustard
• 1 1/2 teaspoonssalt
• 1 1/2–2 tablespoonsgrated red onion
• 2 bunchesfresh spinach
• 1 headgreen leaf lettuce
• 680 g (1 1/2 lb)bacon, cooked and crumbled
• 1/4red onion, sliced paper-thin
• 340 g (3 cups)Swiss cheese, grated
• 1 cupcottage cheese, drained
• Optional, to tasteother toppings, such as cooked chicken, avocado, fruit, pepitas or cherry tomatoes

Instructions

1. 1

   Mix the dressing

   In a jar or bowl, whisk together the poppy seeds, vinegar, sugar, vegetable oil, dry mustard and salt.

2. 2

   Add the onion

   Stir in the grated red onion until combined.

3. 3

   Chill the dressing

   Keep the dressing in a covered jar in the fridge until you are ready to serve.

4. 4

   Toss the salad

   Put the spinach, lettuce, cooked bacon, sliced red onion, Swiss cheese, cottage cheese and any optional toppings in a large bowl. Toss, drizzle in as much dressing as you want, then toss again.

What is spinach salad with poppy seed dressing?

This is a substantial American-style salad built around leafy greens, crisp bacon and cheese, finished with a sweet, tangy dressing. Spinach salads are a familiar choice for shared meals, and this version brings together several textures in one bowl.

The contrast is what makes it work: tender leaves meet savoury bacon, creamy cottage cheese and grated Swiss cheese, while the poppy seed dressing adds sharpness and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 874 calories, 37g protein, 36g carbs, 65g fat.

The greens contribute most of the volume, while the sugar and leaves provide much of the carbohydrate; bacon and the generous amount of oil account for much of the fat. Bacon and the cheeses supply protein, with chicken as an optional addition. Balance a serving with extra fresh vegetables or fruit, and use only as much dressing as you need.

A dressing to balance

Dressing base: the vinegar, sugar and vegetable oil make a sweet-and-sour mixture, with dry mustard and salt for a savoury edge. Whisk thoroughly so the ingredients are well combined before dressing the salad.

Onion: grated red onion disperses through the dressing and gives it a little bite. Add the specified amount to the dressing rather than confusing it with the thinly sliced onion that goes into the salad.

Prepare the greens

Spinach and lettuce: wash and dry the leaves well before putting them in the bowl. Excess water can dilute the dressing and make it cling less evenly.

Sliced onion: cut it as thinly as possible so it adds flavour without dominating a forkful. If the salad is being assembled ahead, keep the greens and dressing separate until serving.

Build the texture

Bacon: cook it before assembling the salad, then crumble it into pieces. Let it cool so it stays crisp rather than wilting the leaves.

Cheese: grated Swiss gives salty, savoury bites throughout, while drained cottage cheese adds a softer, creamier texture. Drain the cottage cheese well so it does not make the salad watery.

Dress just before serving

Start with a light drizzle and toss, then add more only if needed. The recipe makes a jar of dressing, and you do not have to use all of it on the salad.

Once dressed, the leaves will begin to soften, so combine the ingredients and dressing shortly before serving. A large bowl gives you room to toss without crushing the greens.

Make it a meal

The bacon, Swiss cheese and cottage cheese make this salad filling enough to serve as a main, while optional cooked chicken can add another savoury topping. Fruit, avocado, pepitas or cherry tomatoes offer different flavours and textures.

For a meal with a warm side, serve it with bread or a simple soup. If serving it alongside other dishes, dress only the portion you expect people to eat.

Recipe notes & tips

• Dry the washed leaves thoroughly so the dressing does not slide off.
• Let the cooked bacon cool before adding it to the greens.
• Drain the cottage cheese well before assembling the salad.
• Shake or whisk the dressing again just before using it.
• Add dressing gradually and stop when the leaves are lightly coated.

Variations

• Add chicken: fold in cooked chicken for a more substantial salad.
• Add avocado: cut it into chunks and toss it in just before serving.
• Add fruit: use fresh fruit for a sweet contrast to the salty bacon.
• Add pepitas: scatter them over the salad for extra crunch.
• Add tomatoes: halve cherry tomatoes and mix them through the greens.

Common mistakes to avoid

• Wet leaves: they dilute the dressing; dry the spinach and lettuce thoroughly.
• Hot bacon: it softens the greens; cool the crumbled bacon before tossing it in.
• Undrained cottage cheese: excess liquid can pool in the bowl; drain it first.
• All the dressing at once: the salad may become too heavily coated; add it in stages.
• Dressing too early: the leaves can wilt; toss with dressing shortly before serving.

How to store

Keep the dressing covered in a jar in the fridge and store the undressed salad ingredients separately. Once dressed, the greens soften, so the salad is best eaten straight away; refrigerate leftovers promptly and use them within a day.

Frequently asked questions