Bermuda Spinach Salad

Every now and then, it is good to have a healthy salad for lunch or dinner. This recipe features spinach as the main ingredient and can be served on its own with a side of bread, or as part of an entree salad. The dressing consists of fresh lemon juice, honey mustard and olive oil; there are also some nuts mixed in for crunch. It’s ready in about 20 minutes!

prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 servings


? cup cider vinegar

2 ¾ ounces croutons

½ pound bacon

6 eggs

1 teaspoon salt

¼ cup sliced fresh mushrooms

1 teaspoon celery seed

1 onion, chopped

2 pounds spinach, rinsed and chopped

1 cup vegetable oil

? cup white sugar

1 tablespoon prepared Dijon-style mustard

½ teaspoon ground black pepper


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.

Nutrition Facts:

Per Serving: 483 calories; protein 12.4g; carbohydrates 27g; fat 37.3g; cholesterol 149.7mg; sodium 774.1mg.

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