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.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!