Spinach Pomegranate Salad

In a large bowl, combine:
1 small bag spinach
1 head romaine or 1 small bag "spring mix" salad
1 c mozzarella cheese, grated
1/2 red onion, thinly sliced
2 c fresh mushrooms, sliced

Dressing:
1 c canola oil
1/2 c white vinegar
1/2 c sugar
1 T poppy seed
1/2 T minced dried onion
1 t salt
Let sit for a few hours or overnight.

When ready to eat:
Toss dressing with salad.
Scoop 2 c cottage cheese on top in the center of salad.
Sprinkle liberally with pomegranate seeds.

Yields: 25-30 servings