Bermuda Spinach Salad

By cprzybyl

Amount Per Serving
Calories: 801
Total Fat: 66.7g
Cholesterol: 238mg
Sodium: 1028mg
Total Carbs: 40.5g
Dietary Fiber: 5.7g
Protein: 15.6g

Ingredients

• 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 white sugar 1 teaspoon salt 1 cup vegetable oil 1/3 cup cider

Preparation

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.
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.