Bermuda Salad Bowl Food

BERMUDA SPINACH SALAD

Bermuda Spinach Salad image

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

Provided by Dee

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

6 eggs
½ pound bacon
2 pounds spinach, rinsed and chopped
2 ¾ ounces croutons
¼ cup sliced fresh mushrooms
1 onion, chopped
⅔ cup white sugar
1 teaspoon salt
1 cup vegetable oil
⅓ cup cider vinegar
½ teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard

Steps:

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.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
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.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 27 g, Cholesterol 149.7 mg, Fat 37.3 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.4 g, Sodium 774.1 mg, Sugar 18.4 g

BERMUDA SALAD BOWL

BERMUDA SALAD BOWL image

Sugar and Spice and Everything Nice 1940 Cook Book Turning the clock back finding wonderful recipes to bring up TO DATE. Ingredients and directions are found in the writing of each recipe. ENJOY OUR WOMEN'S RECIPES Nancy Brohm

Provided by Nancy Brohm @belza

Categories Lettuce Salads

Number Of Ingredients 6

Ingredients

1 small cauliflower, small florets
1/2 medium bermuda onion
1/4c slice(s) stuffed olives
2/3 cup(s) french dressing
1 medium head lettuce
1/2 cup(s) roquefort cheese

Steps:

Separate a small head of cauliflower into flowerettes. Slice thinly crosswise. Slice 1/2 a Bermuda onion and separate into rings. Add 1/4c sliced stuffed olives. Marinate in 2/3 c French dressing 30 minutes.
Just before serving add a head of lettuce broken, and 1/2 c crumbled Roquefort cheese. Toss lightly. Serve from bowl, pass dressing.

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