SPINACH SALAD
1 bag or box of baby spinach...….........……….4-6 hard-boiled eggs (peeled & sliced)
1/2 medium Vidalia or sweet white Texas onion (or sweet red onion), thinly sliced
cherry or grape tomatoes (as many as you want)
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CREAMY SWEET VIDALIA ONION DRESSING
1 cup canola oil or extra-virgin olive oil (the olive oil is a little heavier)
1 medium Vidalia onion (can use white Maui or sweet Texas, if you can’t find Vidalia)
6 TB agave nectar………………………...............1/2 tsp. black pepper
1/3 cup plain white Vinegar………….........….1 tsp. Dijon or champagne mustard
1 tsp. Kosher salt………………………................1/2 tsp. turmeric
1/2 tsp. smoked paprika…………...........………1/2 tsp. garlic powder
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Chop the onions. Then put everything into a blender or food processor and puree until smooth and completely combined.
Chill for 30 minutes before serving. Keep stored in the refrigerator, but take out about 10 minutes before serving and shake well.