Bermuda Spinach Salad

By KSmitherman

Ingredients

• Dressing:
• 6 eggs
• 1/2 lb. bacon
• 2 lbs. spinach, rinsed and chopped
• 2 3/4 oz. croutons
• 1/4 c. fresh mushrooms, sliced
• 1 onion, chopped
• 2/3 c. sugar
• 1 tsp. salt
• 1 c. vegetable oil
• 1/3 c. cider vinegar
• 1/2 tsp. ground black pepper
• 1 tsp. celery seed
• 1 TB. prepared Dijon-style mustard

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

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 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 dressing ingredients. 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.