Bermuda Spinach Salad241 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Every time I serve this I am asked for the recipe. It is sooo.. good!” - by Dee
Original recipe yields 8 servings
- 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.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
- 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.
Amount Per Serving (8 total)
- 483 cal
- 37.3 g
- 27 g
Based on a 2,000 calorie diet
Reviews (241)Rate This Recipe
"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 se..." See morerving 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......" See more"
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