Bermuda Spinach Salad Recipe

Ingredients <br>- 6 eggs <br>- ½ pound bacon <br>- 2 pounds spinach, rinsed and chopped <br>- 2 ¾ ounces croutons <br>- ¼ cup sliced fresh mushrooms <br>- 1 onion, chopped <br>- ⅔ cup white sugar <br>- 1 teaspoon salt <br>- 1 cup vegetable oil <br>- ⅓ cup cider vinegar <br>- ½ teaspoon ground black pepper <br>- 1 teaspoon celery seed <br>- 1 tablespoon prepared Dijon-style mustard <br><p></p>Directions <br>step 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. <br>step 2: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. <br>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. <br>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. <br>

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

Directions
step 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.
step 2: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
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.

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