Bermuda Spinach Salad

A smooth, tasty celery seed dressing is whipped up in the blender and poured over the luscious salad fixings - Bermuda onions, chopped spinach, hard boiled eggs, crumbled bacon, mushrooms and a smattering of croutons. Serves six.

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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.

Bermuda Spinach Salad

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