The Brigantine's Spinach Salad

From the CA restaurant chain.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  lb  fresh  baby spinach leaves
• 2 -3  hard-boiled eggs, finely chopped (reserve)
• 2 -3  tomatoes, finely diced
• 4  slices bacon, cooked crisp and crumbled (reserve)

• Dressing

• 1 1⁄8 cups cottage cheese, small curd
• 3⁄4 cup  salad oil
• 1⁄4 cup cider vinegar
• 3  tablespoons sugar
• 1  tablespoon red onion, minced
• 2 1⁄4 teaspoons poppy seeds
• 3⁄4 teaspoon dried mustard
• 3⁄4 teaspoon salt

Directions

1. Mix all salad ingredients well, reserving chopped egg & bacon. Refrigerate until serving time.
2. Just before serving, toss with dressing and top with crumbled bacon & chopped egg.
3. Note: If you can find cottage cheese with chives, it's better than plain. I also substitute chopped shallot for the red onion. Dressing quantity is ample. Add just enough to moisten salad and use remaining in another recipe.