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Vidalia Onion Spinach Salad Recipe
|Torn fresh spinach||16 Cup (256 tbs)|
|Sliced bacon||1⁄2 Pound, cooked and crumbled|
|Vidalia onion/Other sweet onion||1 Medium (In Rings)|
|Croutons||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Soft bread crumbs||4 Cup (64 tbs)|
|Vidalia onion||1⁄3 Cup (5.33 tbs), finely chopped|
|Dried parsley flakes||1 Teaspoon|
|Butter/Margarine||6 Teaspoon, melted|
|Egg||1 , lightly beaten|
|Oil||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Frying)|
|Chopped vidalia onion||1⁄3 Cup (5.33 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||1 Teaspoon|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Olive oil/Vegetable oil||2 Teaspoon|
|Poppy seeds||1 Teaspoon|
Calories 531 Calories from Fat 333
% Daily Value*
Total Fat 38 g58.2%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 42 mg
Sodium 383 mg16%
Total Carbohydrates 42 g14%
Dietary Fiber 4.6 g18.2%
Sugars 17.9 g
Protein 9 g18.4%
Vitamin A 122.6% Vitamin C 51.7%
Calcium 16.5% Iron 20.3%
*Based on a 2000 Calorie diet
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.