Vidalia Onion Spinach Salad

• 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
• 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
• 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

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 375u0b0. 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.

bread crumbs, vidalia, parsley flakes, butter, egg, vidalia, cider vinegar, honey, mustard, olive oil, poppy seeds, fresh spinach, bacon, vidalia

Taken from www.tasteofhome.com/recipes/vidalia-onion-spinach-salad/ (may not work)