Author Notes
The scallions, both in the dressing and grilled for the salad, liven up a basic spinach salad. And bacon and blue cheese don't hurt either!! —inpatskitchen
Ingredients
- For the dressing
-
6
large green onions (white and light green parts only)
-
1/4 cup
ketchup
-
1/4 cup
apple cider vinegar
-
1 cup
vegetable oil
-
1/4 cup
granulated sugar
-
1 teaspoon
salt
-
1/4 teaspoon
white pepper
- For the salad
-
20
green onions, about half of the green tops cut off
-
Olive oil for coating the green onions
-
12 cups
baby spinach leaves
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5
slices thick cut bacon, cooked crisp and crumbled
-
1/2 cup
of your favorite blue cheese, crumbled
Directions
- For the dressing
-
Chop the green onions up a bit and then place all ingredients into a blender. Blend until smooth and then refrigerate until serving.
- For the salad
-
Cut a few slits on the bulbs of the green onions (this will create pretty "flowers" for presentation. Coat the onions with olive oil.
-
Heat a grill pan until smokin' hot and then grill the onions until slightly charred. Cut the onions in one inch pieces, saving the pretty bulbs for garnish.
-
Combine the spinach, bacon, straight pieces of grilled onion and blue cheese in a salad bowl. Garnish with the onion bulbs and serve with the dressing.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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