Bermuda Salad Bowl Food

BERMUDA SPINACH SALAD

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.

BERMUDA SALAD BOWL

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.