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Vidalia Onion Spinach Salad

Total Time

Prep/Total Time: 30 min.


16 servings

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


  • 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 large 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
  • 2/3 cup olive oil
  • 1 teaspoon poppy seeds
  • SALAD:
  • 16 cups torn fresh spinach
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 medium Vidalia or other sweet onion, sliced and separated into rings


  1. In a large bowl, combine 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 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 spinach, bacon, onion rings and croutons. Serve with dressing.

Nutrition Facts

1 cup: 238 calories, 18g fat (5g saturated fat), 28mg cholesterol, 219mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 4g protein.

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