Bermuda Spinach Salad

Ingredients

• eggs
• 1/2 pound bacon
• pound sspinach, rinsed and chopped
• 3/4 ounce scroutons
• 1/4 cup slice d fresh mushrooms
• onion, chopped
• 2/3 cup white sugar
• teaspoon salt
• cup vegetable oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• teaspoon celery seed
• tablespoon prepared Dijon-style mustard

Instructions

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.