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Vidalia Onion Spinach Salad Recipe

Photo by: Taste of Home

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Sweet onions and spinach make a delightful combination in this unique salad, which tastes extra special when I use the first leafy greens from my garden in spring! Onions also star in the tangy Dijon dressing and in the crisp homemade croutons. -Lois Fetting, Nelson, Wisconsin

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16 Servings
Prep/Total Time: 30 min.

Ingredients

CROUTONS:
4 cups soft bread crumbs
1/3 cup finely chopped Vidalia or other sweet onion
1 tablespoon dried parsley flakes
6 tablespoons butter, melted
1 egg, lightly beaten
Oil for frying
DRESSING:
1/3 cup chopped Vidalia or other sweet onion
1/3 cup cider vinegar
1/3 cup honey
1 teaspoon Dijon mustard
1/2 cup plus 2 tablespoons Crisco® Extra Virgin Olive Oil
1 teaspoon poppy seeds
SALAD:
16 cups torn fresh spinach
1/2 pound sliced bacon, cooked and crumbled
1 medium Vidalia or other sweet onion, sliced and separated into rings

Directions

In a large bowl, combine the bread crumbs, onion and parsley. Stir in butter and egg. Shape into 1/2-in. balls.
In an electric skillet, heat 1 in. of oil to 375°. Fry croutons for 10-15 seconds, turning to brown all sides. Drain on paper towels.
For dressing, combine the onion, vinegar, honey and mustard in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds.
In a salad bowl, toss the spinach, bacon, onion rings and croutons. Serve with dressing. Yield: 16 servings.

Vidalia Onion Spinach Salad published in Taste of Home April/May 2002, p33

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