Bermuda Spinach Salad Recipe

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.