Sunday, 23 August 2009

Bermuda Spinach Salad

This is a wonderfully fresh salad that I like to make in the summer. I originally found it on (one of my go-to sites when I need a quick 'tried and true' recipe).

6 Eggs
1/2lb Bacon
½ Onion, chopped
2/3 cup Sugar
1 tsp Salt
1 cup Vegetable oil
1/3 cup Cider vinegar
½ tsp Black pepper
1 tsp Celery seed
1 tbsp Dijon mustard
1 Large bag of fresh spinach, rinsed and chopped
1/2 cups Croutons
1 ½ cups Fresh mushrooms, sliced

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 10-12 minutes. Remove from hot water and cool. Once cool, peel and chop finely.

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

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

In a large salad bowl, combine eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Just before serving the salad, pour enough dressing to lightly coat. If you put the dressing on too soon the spinach will wilt. Toss and serve.


Larissa said...

I do a slight variation with pancetta. The bacon cooks up super crispy and good for crumbling.

Kym said...

I made this. It was yummy and the dressing can be used on all kinds of salads :)

Laurie said...

Yay! Glad you liked it Kym. :) I love hearing that people are using the recipes I post daily.

Related Posts with Thumbnails