A heavenly salad that never fails to impress my friends and family!

INGREDIENTS

6 eggs
1/2 pound bacon
2 pounds spinach, rinsed and chopped
2 3/4 ounces croutons
1/4 cup sliced fresh mushrooms

Dressing:
1 onion, chopped
2/3 cup white sugar
1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard

DIRECTIONS

• Cover eggs with cold water into a saucepan. Cook until boiling. Cover and remove pan from heat while keeping the eggs in hot water for about 12 more minutes. Drain and cool the eggs. Peel, chop and set aside.
• Brown bacon evenly into a large, deep skillet set over medium high heat. Drain excess grease, crumble and set aside.
• Meanwhile, combine the dressing ingredients into a blender. Puree until smooth.
• Place the eggs, bacon, spinach, croutons and mushrooms into a large salad bowl. Toss until combined and add enough dressing until salad is slightly coated. Serve.
• Makes 8 servings