Spinach Salad With Light Vidalia Onion Dressing Recipes

VIDALIA ONION STEAK AND WILTED SPINACH SALAD

Steps:

• Place spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute steak quickly until medium rare. Remove from pan. Add remaining oil and saute onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat. Spoon over spinach. Serve immediately.

VIDALIA ONION DRESSING

Steps:

• Place all ingredients into a blender and process until very smooth.

THANKSGIVING SPINACH SALAD & SWEET ONION DRESSING

Steps:

• Hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat--let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop.
• While that is working, fry the bacon, crumble into bite-size pieces; set aside.
• Toast the almonds to a light golden brown (watch carefully so they don't burn).
• Dump greens into a large serving bowl; set aside.
• Drain the chestnuts, sprouts and oranges (rinse with sink sprayer -- and let drip while the eggs and bacon are working); set aside.
• DRESSING: Add all these ingredients to a blender and PULSE whirl until well-mixed (but NOT pulverized---you want to see little flecks of onion in there).
• Add water chestnuts, sprouts and oranges to the greens.
• Drizzle dressing lightly over salad; toss gently.
• Serve salad along with remaining dressing.
• NOTE: Make one bag spinach, the other bag Romaine or a mixture of something interesting.

DEEEELICIOUS VIDALIA DRESSING

Steps:

• Place the oil, vinegar, onion, garlic, sugar, mustard and salt into a blender or food processor and blend until smooth.

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.