Spinach Egg Salad

This is not the type of salad that comes to mind when you say you’re bringing egg salad. This is a nice surprise with healthy, vitamin enriched spinach.
Minerals such as zinc, copper and iron are found in eggs. They are also one of the most inexpensive sources of protein. More than half of the egg’s protein is within the white.

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Spinach Egg Salad

Servings

Ingredients

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

Servings Ingredients 6 eggs 1/2 pound bacon 2 pounds spinach rinsed and chopped 2 3/4 ounces croutons 1/4 cup fresh mushrooms sliced 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 1/2 red bell pepper

Instructions

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.