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.
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|Serving Size: 1 Serving (1848g)|
|Recipe Makes: Servings|
|Calories from Fat: 2889 (84%)|
|Amt Per Serving||% DV|
|Total Fat 321g||428 %|
|Saturated Fat 68g||340 %|
|Monounsaturated Fat 165.5g|
|Polyunsanturated Fat 63g|
|Cholesterol 1330.7mg||409 %|
|Sodium 3202.3mg||110 %|
|Potassium 4414.2mg||116 %|
|Total Carbohydrate 57.9g||17 %|
|Dietary Fiber 29.2g||117 %|
|Sugars, other 28.8g|
|Protein 97.6g||139 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3419
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