Bermuda Spinach Salad


Every time I serve this I am asked for the recipe. It is sooo.. good!

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
8 servings


  • 6 eggs

  • ½ pound bacon

  • 2 pounds spinach, rinsed and chopped

  • 2 ¾ ounces croutons

  • ¼ cup sliced fresh mushrooms

  • 1 onion, chopped

  • cup white sugar

  • 1 teaspoon salt

  • 1 cup vegetable oil

  • cup cider vinegar

  • ½ teaspoon ground black pepper

  • 1 teaspoon celery seed

  • 1 tablespoon prepared Dijon-style mustard


  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.

Nutrition Facts (per serving)

483 Calories
37g Fat
27g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 483
% Daily Value *
Total Fat 37g 48%
Saturated Fat 6g 32%
Cholesterol 150mg 50%
Sodium 774mg 34%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 10%
Total Sugars 18g
Protein 12g
Vitamin C 33mg 165%
Calcium 143mg 11%
Iron 4mg 23%
Potassium 781mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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