Bermuda Spinach Salad
Need a gluten free and dairy free main course? Bermuda Spinach Salad could be a super recipe to try. This recipe makes 8 servings with 330 calories, 13g of protein, and 18g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of salt, celery seed, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
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.