CATEGORIES
Salad

Bermuda Spinach Salad

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0 m
Cook:
0 m
Ready in:
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Salad: Bermuda Spinach Salad
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INGREDIENTS
Servings: 8
eggs
bacon
spinach, rinsed and chopped
croutons
sliced fresh mushrooms
onion, chopped
white sugar
salt
vegetable oil
cider vinegar
ground black pepper
celery seed
prepared Dijon-style mustard
DIRECTIONS
  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.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
  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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