Bermuda Spinach Salad

Bermuda Spinach Salad

254

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

Ingredients

30 m {{adjustedServings}} servings 483 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 774 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

254
  1. 339 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I think the serving size listed for this recipe is incorrect. It says: serves 6. Two pounds of spinach is a huge amount, even as the main meal, this would probably feed more. Assuming you...

Very good recipe! I took the suggestions of cutting down the sugar about 1/2. It turned out great...

This was very good. My husband who normally will not touch spinach loved it. I did add more mushrooms.