Bermuda Spinach Salad
Ingredients
- 6 eggs ⓘ
- 1/2 pound bacon ⓘ
- 2 pounds spinach, rinsed and chopped ⓘ
- 2 3/4 ounces croutons ⓘ
- 1/4 cup sliced fresh mushrooms ⓘ
- 1 onion, chopped ⓘ
- 2/3 cup white sugar ⓘ
- 1 teaspoon salt ⓘ
- 1 cup vegetable oil ⓘ
- 1/3 cup cider vinegar ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 1 teaspoon celery seed ⓘ
- 1 tablespoon prepared Dijon-style mustard ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
705
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).