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

Directions

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.