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Betty Salad

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

Leusch · Salads and Dressings

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.