Bermuda Spinach Salad recipe
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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
Nutrition Info
- 483.2 caloriescarbohydrate: 27 gcholesterol: 149.7 mgfat: 37.3 gfiber: 2.8 gprotein: 12.4 gsaturatedFat: 6.4 gservingSize: -sodium: 774.1 mgsugar: 18.4 gtransFat: : -unsaturatedFat: : -
Directions Bermuda Spinach Salad
Directions
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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.