I am obsessed with this Spinach Poppy Seed Salad. It deserves its own name because it’s far from an ordinary spinach salad. This version combines crisp spinach and iceberg lettuce with savory bacon, Swiss cheese, cottage cheese, mushrooms, and red onions that have been pickled right in the poppy seed dressing. The onions soak up the dressing and transform the whole salad into something seriously special. If you enjoy spinach salads, give this one a try—you’ll understand why it’s become a favorite.
I first tasted a salad like this in college during a cooking class where students prepared and served a four-course meal. I can’t recall my own dish from that night, but I remember the salad my classmate made: unforgettable. Back then, as a young and budget-conscious student, ingredients like bacon, Swiss cheese, poppy seeds, and fresh spinach felt like luxuries, so it was a treat I didn’t make often. Years later, a friend named Ronica sent me her family’s recipe and a small tweak she uses that elevates the salad further: she makes the dressing in the morning and lets the sliced red onions marinate in it until serving. That simple step amps up the flavor and texture—trust me, it’s a game changer.
The written recipe suggests using half a pound of bacon, but if you’re anything like me, you’ll understand why using a full pound makes it even more satisfying. The combination of textures and flavors—tender greens, creamy cottage cheese, nutty Swiss, earthy mushrooms, crunchy bacon, and tangy-sweet poppy seed dressing—is what makes this salad stand out.
Salads perfect for Summertime
- The Best Classic Potato Salad
- Creamy Crouton Summer Salad
- Classic Broccoli Salad Recipe
- Frog Eye Salad
- Ukrainian Coleslaw
- Easy Greek Salad
Step-by-Step Pictures for How to Make Spinach Poppy Seed Salad
Frequently Asked Questions & Tips about How to Make Spinach Poppy Seed Salad
Frequently Asked Questions & Tips about How to Make Spinach Poppy Seed SaladCan I use real bacon crumbles or bacon bits in place of the fried bacon?
Yes. Real bacon crumbles or quality bacon bits are convenient substitutes if you prefer not to fry and crumble whole bacon strips. They still contribute that smoky, savory crunch the salad needs.
I’m not a fan of Swiss cheese. What is a good substitution?
Colby Jack, Monterey Jack, or a mild cheddar are good alternatives if you prefer something less nutty than Swiss. Choose a cheese you enjoy that melts and mixes well with the other textures.
Do I need to marinate the red onion slices in the dressing?
Not strictly, but marinating the red onion rings in the dressing for several hours greatly improves their flavor and softens their bite. I highly recommend it for a fuller, more balanced taste.
Can I make this salad in advance?
Can I make this salad in advance?You can prepare components ahead of time to save work on the day of serving. Make the dressing the day before or the morning of, and place the sliced red onions in it to marinate. Wash and mix the spinach and chopped iceberg lettuce, and combine the cheeses and mushrooms on the greens. Keep the bowl covered in the refrigerator, then add the bacon crumbles and dressing and toss right before serving to keep everything crisp.
How long does the salad last?
This salad is best the day it’s assembled and dressed. The greens start to soften once dressed, so for best texture and flavor serve immediately after tossing. Leftovers can be eaten the next day but may be slightly soggy.
Tips:
- Make the dressing several hours in advance so the red onion slices have time to marinate and mellow.
- The dressing recipe yields a lot—start by adding half the dressing to the salad, toss, and then add more only if needed.
- Add the bacon crumbles and dressing right before serving to preserve crispness.
- Store leftover dressing in the refrigerator for up to four days.
Chef’s Tools:
Chef’s Tools:- Blender
- Cutting Board
- Chef’s Knife
- Measuring Cups
- Salad Tongs
- Large Salad Bowl
More Delicious Recipes with Spinach
Sausage and Spinach Quiche
Garlic Sautéed Spinach
Sausage and Sweet Potato Tortellini Soup- DRESSING:
- 1 1/2 tbsp poppy seeds
- 3/4 cup white vinegar
- 1 1/2 cup vegetable or canola oil
- 3/4 cup granulated sugar
- 1 1/2 tbsp grated onion
- 1 1/2 tsp salt
- 3/4 tsp ground mustard
- 1 large purple onion, sliced in rings
- SALAD:
- 1 (8-10 oz.) bag of spinach
- 1 small head of iceberg lettuce
- 3/4 cup grated Swiss cheese
- 1 cup cottage cheese
- 3/4 lb sliced mushrooms
- 1/2 lb bacon, fried and crumbled (or use a full pound if you prefer)
- DRESSING:
- Make the dressing the morning of the day you plan to serve the salad so the purple onion slices have time to marinate for several hours.
- In a blender, combine the poppy seeds, white vinegar, oil, sugar, grated onion, salt, and ground mustard. Blend until smooth, then remove the blender cup from the base.
- Add the sliced red onion rings to the blender cup and stir them down into the dressing with a wooden spoon. Cover and refrigerate the blender cup until ready to use.
- SALAD:
- Cook the bacon until crisp and break it into crumbles. Set aside or refrigerate if not serving immediately.
- Wash the spinach and iceberg lettuce and remove any wilted leaves.
- Remove the core from the iceberg, chop it, and combine it with the spinach in a large bowl.
- Add the Swiss cheese, cottage cheese, and sliced mushrooms to the greens and gently mix.
- When ready to serve, add the bacon crumbles and half of the dressing. Toss thoroughly and add more dressing only if needed. Serve immediately.
- Store leftover dressing in the refrigerator for up to four days.
More Soups with Sausage
Olive Garden Pasta Fagioli Soup
Minestrone Soup
Kale and Sausage Soup with Cannellini Beans