 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Every time I serve this I am asked for the recipe. It is sooo.. good! Ingredients:
6 eggs |
1/2 pound bacon |
2 pounds spinach, rinsed and chopped |
2 3/4 ounces croutons |
1/4 cup sliced fresh mushrooms |
1 onion, chopped |
2/3 cup white sugar |
1 teaspoon salt |
1 cup vegetable oil |
1/3 cup cider vinegar |
1/2 teaspoon ground black pepper |
1 teaspoon celery seed |
1 tablespoon prepared dijon-style mustard |
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. 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.
|
|