“This is a wonderful salad with a fabulous dressing. A true crowd pleaser!” - by Terra May
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
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, cool, peel and chop.
- In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar. Whisk over high heat until all ingredients are well mixed and onions are translucent. Remove from heat and refrigerate until cool.
- In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings. Toss together.
- Pour dressing over salad and toss to coat evenly.
Nutrition
Amount Per Serving (8 total)
- Calories
- 556 cal
- 28%
- Fat
- 43.9 g
- 67%
- Carbs
- 25.9 g
- 8%
Based on a 2,000 calorie diet
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Reviews (64)
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TROUTS328
"This is an excellent recipe. I agree with the other poster that it took awhile, but maybe that's because I was multi-tasking. Definitely get the eggs boiling and the bacon cooking and then start on t..." See morehe dressing. My husband loved the sweetness, but I also think I would cut down on sugar. One warning: don't overcook. Whisk continuously, just until the onions get tender. I went off to work on another dish and the oil separated, and I ended up with a sticky, dark brown caramel ball. Had to start over."
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