Bermuda Spinach Salad

A smooth, tasty celery seed dressing is whipped up in the blender and poured over the luscious salad fixings - Bermuda onions, chopped spinach, hard boiled eggs, crumbled bacon, mushrooms and a smattering of croutons. Serves six.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 483 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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 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.