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Betty Salad Recipe

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This recipe for Betty Salad is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Betty Salad

1 head lettuce
½ bag spinach
1 cup bean sprouts, rinsed and drained
½ lb bacon, cooked, crumbles
6 hard boiled eggs, chopped

Dressing:
¾ cup oil, vegetable
2/3 cup sugar or 1/3 cup honey
½ cup catsup
¼ cup white vinegar
1 tsp worcestshire sauce
1 Tbsp onion, chopped fine with juice
Directions:
Directions:
Mix ingredients for dressing at least 12 hour before serving to let the sugar disolve. If using honey it can be used immediately. Preferable let the dressing sit overnight in refrigerator. Do not mix with salad until just before serving( vinegar will wilt the lettuce).
Put the lettuce, spinach mixing in a bowl.. Top with sprouts, bacon, add eggs.. Just before serving pour dressing over and mix all the salad well.. Serve immediately.
Personal Notes:
Personal Notes:
I first tasted this salad at a small dinner theater that was housed in the old Westgate plaza. It was then served on the salad bar at Soup ‘n Such. It was the talk of the culinary cooking circles at the time… hmmmmm I think in the early 70’s. !!!

 

 

 

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