- 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
- 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
- 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
- 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
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