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  • Writer's pictureTedd Long

Betty Salad

Updated: Nov 19, 2018

From Tedd Long.

Direct from Timko's Soups and Such, the world famous Betty Salad!


1 head lettuce, torn into small pieces

1 10-ounce package spinach, washed and torn, stems trimmed

1 pound fresh bean sprouts

6 hard-boiled eggs, peeled and diced

1 to 2 cans (8 ounces each) water chestnuts, drained and diced

1 pound fried bacon, crumbled

To make the dressing:

1 cup canola oil

¾ cup sugar

salt to taste

cup ketchup

¼ cup white vinegar

1 tablespoon Worcestershire sauce

1 small onion, diced


Mix salad ingredients in a 6 to 8-quart bowl. 

Blend dressing ingredients together, preferable in a quick-shake container (can be done in a blender, but consistency is different).  Chill for a few hours for flavor to set.  Shake well before serving with salad.

Yield: 4-6 main dish salads or 12 side servings.

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