Island Salad


  • 6 eggs
  • 1/2 pound bacon
  • 1 onion, diced
  • 2 pounds spinach, rinsed and chopped
  • 2 3/4 ounces croutons
  • 1 package fresh mushrooms, sliced
  • 2/3 cup white sugar
  • 1 teaspoon sea salt
  • 1 cup extra-virgin olive oil
  • 1/3 cup cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dijon mustard


  1. Place eggs in a pot and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 minutes. Remove from hot water and cool. Once cool, peel, and chop.
  2. Place bacon and onions 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 sugar, salt, oil, vinegar, pepper, and Dijon mustard.
  4. In a large salad bowl, combine the eggs, bacon, spinach, croutons, and mushrooms. Coat salad with dressing. Toss and serve.