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Bermuda Spinach Salad

Bermuda Spinach Salad

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 774 mg
  • 31%

Based on a 2,000 calorie diet


  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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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're serving it as a side salad, this recipe (using 2 lbs of spinach) should feed about 24 people. I scaled this recipe back to get the correct amount needed for 6 people (I would allow one egg per person though). It worked great. I would strongly suggest that you make your own croutons using the GARLIC CROUTON recipe submitted by Cathy Hofmann. It's wonderful!! Time saving tips: 1. don't use a blender, put everything into a wide mouth bottle (like a 16 oz Gatorade bottle) and shake it up. No blender to clean and you can toss the bottle! 2. use REAL bacon already cooked and crumbled at the store.


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.