Bermuda Spinach Salad

Recipe View Gently place the eggs in a saucepan and cover them completely with cold water. Bring the water to a rolling boil over high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs stand in the hot water for 10-12 minutes. (Time: 12 minutes)

Recipe View After the standing time, immediately remove the eggs from the hot water and place them in a bowl of ice water to cool completely. Once cooled, peel the eggs carefully and chop them into bite-sized pieces. (Time: 10 minutes)

Recipe View Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly browned and crispy, turning occasionally. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled slightly, crumble the bacon into small pieces. (Time: 8-10 minutes)

Recipe View Prepare the dressing: In a blender or food processor, combine the chopped onion, sugar, salt, vegetable oil, cider vinegar, black pepper, celery seed, and Dijon mustard. Blend until the dressing is smooth and emulsified. Taste and adjust seasonings as needed. (Time: 5 minutes)

Recipe View In a large salad bowl, gently combine the chopped eggs, crumbled bacon, spinach, croutons, and sliced mushrooms. (Time: 3 minutes)

Recipe View Pour the dressing over the salad, using just enough to lightly coat the ingredients. Gently toss the salad to ensure even distribution of the dressing. Serve immediately for the best texture. (Time: 2 minutes)