Bermuda Spinach Salad

From Alisha

3 eggs
1/2 pound bacon
1 pound spinach, rinsed and chopped
2 slices of bread made into croutons
1 sliced avocado
1/2 onion, diced
1-1/2 teaspoons prepared Dijon-style mustard
2 tbsp & 2 tsp cider vinegar
1/4 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 tsp black pepper

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, and spinach. Toss to mix. Just prior to serving pour enough dressing over salad to lightly coat, then add croutons and avocado.