Vidalia Onion Spinach Salad

[chief_cook2]

Vidalia Onion Spinach Salad

CROUTONS:
4 cups soft bread crumbs
1/3 cup finely chopped Vidalia or other sweet onion
1 tablespoon dried parsley flakes
6 tablespoons butter or margarine, 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 or vegetable 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 bowl, combine the bread crumbs, onion and parsley. Stir in
butter and egg; mix well. 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 towels.

For 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. In a salad bowl, toss the spinach, bacon, onion rings and
croutons.
Serve with dressing. Yield: 16 servings.