Bermuda Spinach Salad

Ingredients

• 0.5 pound bacon 
• 1 teaspoon celery seed 
• 0.3 cup cider vinegar 
• 2.8 ounces croutons 
• 6  eggs 
• 0.3 cup mushrooms fresh sliced
• 0.5 teaspoon ground pepper black
• 1 tablespoon mustard dijon-style prepared
• 1  onion chopped
• 1 teaspoon salt 
• 2 pounds pkt spinach rinsed chopped
• 1 cup vegetable oil 
• 0.7 cup sugar white

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

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.
2. Remove from hot water, and cool. Once cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
4. Drain, crumble and set aside.
5. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
6. In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix.
7. Pour enough dressing over salad to lightly coat. Toss and serve.