Vidalia Onion Spinach Salad Recipe
Ingredients
| Spinach | 16 Cup (16 tbs) | |
| 1/2 lb. sliced bacon, cooked and crumbled | ||
| 1 med. Vidalia or other sweet onion, in rings | ||
| Croutons | ||
| Soft bread crumbs | 4 Cup (16 tbs) | |
| 1/3 cup Vidalia onion, chopped fine | ||
| Parsley flakes | 1 Teaspoon, dried | |
| Butter/Margarine | 6 Teaspoon, melted | |
| 1 egg, lightly beaten | ||
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| 1/3 cup chopped Vidalia onion | ||
| Cider vinegar | 1/3 Cup (16 tbs) (Dressing) | |
| Honey | 1/3 Cup (16 tbs) (Dressing) | |
| Dijon Mustard | 1 Teaspoon (Dressing) | |
| 1/2 cup olive or vegetable oil | ||
| 2 tsp. olive or vegetable oil | ||
| Poppy seeds | 1 Teaspoon (Dressing) | |
Directions
In a salad bowl, toss the spinach, bacon, onion rings and croutons.
Serve with croutons and dressing.
Croutons: In a bowl, combine the bread crumbs, onion and parsley.
Stir in butter and egg, mix well.
Shape into 1/2 inch balls.
In an electric skillet, heat 1 inch of oil to 375 degrees and fry croutons for 10 to 15 seconds, turning to brown all sides.
Drain on paper towels.
Dressing: Combine onion, vinegar, honey and mustard in a blender or food processor, cover and process until smooth.
While processing, gradually add oil in a steady stream.
Stir in poppy seeds.
Serve with croutons and dressing.
Croutons: In a bowl, combine the bread crumbs, onion and parsley.
Stir in butter and egg, mix well.
Shape into 1/2 inch balls.
In an electric skillet, heat 1 inch of oil to 375 degrees and fry croutons for 10 to 15 seconds, turning to brown all sides.
Drain on paper towels.
Dressing: Combine onion, vinegar, honey and mustard in a blender or food processor, cover and process until smooth.
While processing, gradually add oil in a steady stream.
Stir in poppy seeds.
Chef
