Name: Bermuda Spinach Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Eggs - 6; Bacon - ½ pound; Spinach, rinsed and chopped - 2 pounds; Croutons - 2 ¾ ounces; Sliced fresh mushrooms - ¼ cup; Onion, chopped - 1; White sugar - ⅔ cup; Salt - 1 teaspoon; Vegetable oil - 1 cup; Cider vinegar - ⅓ cup; Ground black pepper - ½ teaspoon; Celery seed - 1 teaspoon; Prepared Dijon-style mustard - 1 tablespoon

Ingredients for - Bermuda Spinach Salad

1. Eggs 6

2. Bacon ½ pound

3. Spinach, rinsed and chopped 2 pounds

4. Croutons 2 ¾ ounces

5. Sliced fresh mushrooms ¼ cup

6. Onion, chopped 1

7. White sugar ⅔ cup

8. Salt 1 teaspoon

9. Vegetable oil 1 cup

10. Cider vinegar ⅓ cup

11. Ground black pepper ½ teaspoon

12. Celery seed 1 teaspoon

13. Prepared Dijon-style mustard 1 tablespoon

How to cook deliciously - Bermuda Spinach Salad

1 . Stage

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 . Stage

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

3 . Stage

Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.

4 . Stage

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.