Our Big Family Kitchen

Print recipe

Betty Salad

By Laura Leusch·Originally from Discovered in Toledo (via Aunt Laura's 2003 cookbook)

Ingredients

  • Dressing

    1 Cup Olive Oil
  • 1/2 Cup Ketchup
  • 1 Tablespoon Worcestershire Sauce
  • 3/4 Cups White Sugar
  • 1/4 Cup Balsamic Vinegar
  • 1 Medium Onion, diced

  • Salad

    Fresh Spinach, cleaned, shredded
  • 4 Hard-Boiled Eggs, chopped
  • 1 Can Sliced Water Chestnuts, drained
  • 12 Slices Bacon, browned and crumbled
  • 1 Can Bean Sprouts, drained [or fresh]

Method

  1. Blend in a blender the oil, sugar, ketchup, vinegar and Worcestershire sauce.
  2. Once mixed, pour into a bowl and add the onion.
  3. In a large bowl, put in the spinach, bean sprouts and water chestnuts.
  4. Toss with the dressing.
  5. Top with the chopped egg and then the bacon.

Family note

This salad is a huge Toledo favorite. Betty Timko was a restaurateur who made this famous. We no longer have to make the dressing, as it is now bottled and sold locally. For those of you not close enough to buy it or have me bring it to you, this will have to suffice.