Vidalia Onion Spinach Salad
Taste of Home
- try a FREE ISSUE today!
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
SERVINGS: 16
CATEGORY: Salads
METHOD: Other stovetop
TIME: 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 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 bowl, combine the bread crumbs, onion and parsley. Stir in butter and egg; mix well. 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 onion, vinegar, honey and mustard in a blender or food processor; 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.