Vidalia Onion Spinach Salad Recipe

4.5 2
Vidalia Onion Spinach Salad Recipe
Vidalia Onion Spinach Salad Recipe photo by Taste of Home
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Vidalia Onion Spinach Salad Recipe

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4.5 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL 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 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.
Originally published as Vidalia Onion Spinach Salad in Taste of Home April/May 2002, p33

  • 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
  1. In a large bowl, combine the bread crumbs, onion and parsley. Stir in butter and egg. Shape into 1/2-in. balls.
  2. 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.
  3. 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.
  4. In a salad bowl, toss the spinach, bacon, onion rings and croutons. Serve with dressing. Yield: 16 servings.
Originally published as Vidalia Onion Spinach Salad in Taste of Home April/May 2002, p33

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