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Bermuda Spinach Salad
Bermuda Spinach Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Blender-whipped celery seed dressing drizzled over a vibrant salad with Bermuda onions, spinach, hard-boiled eggs, bacon, mushrooms, and croutons. Serves six.
Ingredients:
  • 6 eggs
  • 0.5 pound bacon
  • 2 pounds spinach, rinsed and chopped
  • 2.75 ounces croutons
  • 0.25 cup sliced fresh mushrooms
  • 1 onion, chopped
  • 0.66666668653488 cup white sugar
  • 1 cup vegetable oil
  • 0.33333334326744 cup cider vinegar
  • 0.5 teaspoon ground black pepper
  • 1 teaspoon celery seed
  • 1 tablespoon prepared Dijon-style mustard
Instructions:
  • Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then cover the saucepan, remove from heat, and let the eggs sit in the hot water for 10 to 12 minutes. Afterward, remove the eggs from the hot water, let them cool, peel, and chop.
  • In a large, deep skillet, crisp up the bacon over medium-high heat until perfectly browned. Drain, crumble, and set aside for later use.
  • In a blender, combine onion, sugar, salt, oil, vinegar, pepper, celery seed, and Dijon mustard. Blend until the dressing is smooth.
  • Take a large salad bowl and mix together the eggs, bacon, spinach, croutons, and mushrooms. Toss everything together and drizzle dressing until lightly coated. Mix well and serve.

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