Yield 8 servings
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.
Nutritional Information
Amount Per Serving Calories: 483
Total Fat: 37.3g
Cholesterol: 169mg
No comments:
Post a Comment