Bermuda Spinach Salad


  • 6eggs
  • ½ pound bacon
  • 2 pounds spinach, rinsed and chopped
  • 2 ¾ ounces croutons
  • ¼ cup sliced fresh mushrooms
  • 1onion, chopped
  • ⅔ cup white sugar
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • ⅓ cup cider vinegar
  • ½ teaspoon ground black pepper
  • 1 teaspoon celery seed
  • 1 tablespoon prepared Dijon-style mustard
  • Directions

  • Step 1

    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.


  • Step 2

    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  • Step 3

    Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.

  • Step 4

    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.

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