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Bermuda Spinach Salad
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By: mksasaki
By: mksasaki
 Cheese enchiladas with roasted tomatillo sauce tonight.
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Servings: 6
Prep Time: n/a
Cook Time: n/a
Ingredients
6 Eggs
2 lbs. Spinach, chopped
2 3/4 oz Croutons
1/4 Cup (Sliced) Mushrooms
1 Onions, chopped
2/3 Cup Sugar - White
1 teaspoon Seasoning - Salt
1 Cup Vegetable Oil
1/3 Cup Vinegar - Cider
1/2 teaspoon Seasoning - Black Pepper
1 Teaspoon Seasoning - Celery Seed
1 Tablespoon Mustard - Dijon
4 slices of Bacon
Cooking 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.
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