Bermuda Spinach Salad Recipe -
Bermuda Spinach Salad Recipe
  • READY IN 30 mins

Bermuda Spinach Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2003

I think the serving size listed for this recipe is incorrect. It says: serves 6. Two pounds of spinach is a huge amount, even as the main meal, this would probably feed more. Assuming you're serving it as a side salad, this recipe (using 2 lbs of spinach) should feed about 24 people. I scaled this recipe back to get the correct amount needed for 6 people (I would allow one egg per person though). It worked great. I would strongly suggest that you make your own croutons using the GARLIC CROUTON recipe submitted by Cathy Hofmann. It's wonderful!! Time saving tips: 1. don't use a blender, put everything into a wide mouth bottle (like a 16 oz Gatorade bottle) and shake it up. No blender to clean and you can toss the bottle! 2. use REAL bacon already cooked and crumbled at the store.

Most Helpful Critical Review
Apr 27, 2003

Very good recipe! I took the suggestions of cutting down the sugar about 1/2. It turned out great...

Apr 18, 2003

This was very good. My husband who normally will not touch spinach loved it. I did add more mushrooms.

Sep 25, 2003

This is a great spinach salad recipe. Especially for those of us who live in a warm climate (FL) and don't need a "hot dressing" all the time. I used a red onion the first time I made the recipe, and the dressing came out a nice pink color in contrast to the green spinach. One egg per person is the way to go, and I only used one bag of spinach for six people.

Sep 25, 2003

WOW! What a salad. I have made this so many times and the bowl is always empty!! I have also used the dressing on other in other salads. The dressing is great on plain lettuce. I usually use bacon that is precooked from the store and have also added feta cheese, almonds and dried cranberries to this salad. I do not use a blender to make the dressing, just a jar and a good shake!

Nov 05, 2007

Absolutely OUTSTANDING. I too made some changes, but loved it and my wife drooled over it. I used Balsamic Vinegar and didn't have Celery seed so used sesame instead. Will most defiately be making again. Would rate this as a 10 if it were available.

Jul 23, 2003

My gang loves spinach and salad so this was great for us. Other than using baby spinach leaves, I didn't change a thing. This recipe is also good with the hot bacon dressing which is on this site. Yum, and thanks!

May 28, 2003

Excellent recipe! I made it easy by using, pre-washed and bagged baby spinach, pre sliced mushrooms, and pre-cooked bacon. The dressing was excellent and the hit of the party I took it to. Everyone wanted the recipe. Thanks


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  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 150 mg
  • 50%
  • Fat
  • 37.3 g
  • 57%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 774 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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