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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bermuda Spinach Salad Recipe

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This recipe for Bermuda Spinach Salad is from Jabari's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
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.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3.Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
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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