Bermuda Spinach Salad

Every time I serve this I am asked for the recipe. It is sooo.. good!

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.

Per Serving: 483 calories; protein 12.4g; carbohydrates 27g; fat 37.3g; cholesterol 149.7mg; sodium 774.1mg.

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