Updated: Nov 20, 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
⅓ 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.