Vidalia Onion Spinach Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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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 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:
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.
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