Bermuda Spinach Salad
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Description
Every time I serve this I am asked for the recipe. It is sooo.. good!
Ingredients
- 6 eggs
- ½ pound bacon
- 2 pounds spinach, rinsed and chopped
- 2 ¾ ounces croutons
- ¼ cup sliced fresh mushrooms
- 1 onion, 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
- 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.
Nutrition Facts
serving: 8 servings
calories: 483.2 kcal
carbohydrates: 27 g
protein: 12.4 g
saturated fat: 6.4 g
cholesterol: 149.7 mg
sodium: 774.1 mg
fiber: 2.8 g
sugar: 18.4 g
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