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Summary
Caramelized onions are the next best thing to bacon and easily work like traditional warm bacon dressing in this salad. Just be sure to take your time with the onions — they should be brown, not black, heated over medium-low for up to 35 minutes. Start them first, and by the time you’re done chopping and assembling, they should be ready.
Servings
4 servings
Prep Time
0 hours, 15 minutes
Cook Time
0 hours, 30 minutes
Ingredients
- 3 Tablespoons olive oil, divided
- 1 handful radishes, sliced
- 2 onions, halved and then sliced thinly
- 1 bunch spinach
- 2 Tablespoons balsamic vinegar
- 3 hard-boiled eggs, sliced
- 1 teaspoon sugar or honey
- 1 teaspoon mustard
- Handful grape tomatoes, optional
- Handful sunflower seeds, optional
Instructions
Pour onion mixture over salad and serve.
Meanwhile, assemble spinach, eggs and radishes. In a separate bowl or measuring cup, whisk together remaining ingredients.
Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Add your onions. Once they start to sizzle, turn the heat down to medium low and allow to slowly cook, stirring occasionally, until soft and brown, about 20-30 minutes.
When onions are ready, pour vinegar mixture into pan. Use a spoon to get up the crispy brown bits in the pan, but don’t let all the moisture evaporate.
Sources
- Season Dish orignial - by Kate
