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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.