“Oh, it’s a classic spinach salad then.” “Um, yes, I guess so.”
That was the conversation between me and my husband last night as I was explaining to him what was in the salad, that I had made it before, that he had really liked it, etc. The original name of the recipe is “Bermuda Spinach Salad”, but I think he disagrees with that. So I’ve renamed it “Classic Spinach Salad”. So. Original.
Recipe adapted from allrecipes.com
2-3 slices bacon, cooked and crumbled
3/4-1 pound spinach
2-3 tbsp croutons (even better if they’re homemade!)
2 mushrooms, sliced
1/4 cup chopped onion
3 1/2 tbsp white sugar
1/4 tsp salt
1/3 cup vegetable oil
1 1/2 tbsp cider vinegar
fresh ground pepper
1/4 tsp celery seed
1 tsp Dijon 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. Prepare the dressing in the blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4. Place spinach in a bowl, top with eggs, bacon, croutons and mushrooms. Pour enough dressing over salad to lightly coat. Toss and serve.
Yield: 3-4 servings