Ingredients
8
8 servings
- •6 eggs
- •0.5 pound bacon
- •2 pounds spinach, rinsed and chopped
- •2.75 ounces croutons
- •0.25 cup sliced fresh mushrooms
- •1 onion, chopped
- •0.66666668653488 cup white sugar
- •1 teaspoon salt
- •1 cup vegetable oil
- •0.33333334326744 cup cider vinegar
- •0.5 teaspoon ground black pepper
- •1 teaspoon celery seed
- •1 tablespoon prepared Dijon-style mustard
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.
Nutritional Facts
Per 8 servings
- Calories: 483
- Carbohydrate: 27g
- Fat: 37g
- Fiber: 3g
- Protein: 12g
- Sugar: 18g
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