Bermuda Spinach Salad

Ingredients

• Servings: 8
• 6 eggs
• 1/2 pound bacon
• 2 pounds spinach, rinsed and chopped
• 2 3/4 ounces croutons
• 1/4 cup sliced fresh mushrooms
• 1 onion, chopped
• 2/3 cup sugar
• 1 teaspoon salt
• 1 cup vegetable oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• 1 teaspoon celery seed
• 1 tablespoon prepared dijon-style mustard

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place eggs in a saucepan and cover completely with cold water. bring water to a boil. cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, and cool. once cool, peel and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and dijon mustard. blend until smooth.
• in a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. toss to mix. pour enough dressing over salad to lightly coat. toss and serve.