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Vidalia Onion Spinach Salad

 Vidalia Onion Spinach Salad
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
16 ServingsPrep/Total Time: 30 min.


  • 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
  • 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


  • 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

2 of 2

Vidalia Onion Spinach Salad (continued)

Directions (continued)

  • 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.