It does not feel like spring in my home and garden without serving up the Betty Salad Recipe with that amazing dressing. In today’s post, I share that recipe that is super easy to make. I’ll be adding a quick video showing you how to mix up that dressing if you can’t find it at the grocery store. Because the recipe is so easy to make you will find yourself adding this to your holiday menu. We love this recipe with ham at Easter and prime rib during the Christmas season.
Betty Salad Recipe
The dressing is super easy to make from scratch. Below is the recipe my mother-in-law gave me years ago. However, please note that this dressing is found in most of the grocery stores in the Midwest these days. If you can’t find it (which happens to me often) you can whip up a dressing at home with fresh ingredients you most likely have in your cabinet or pantry today. Below you will find those ingredients.
Betty Salad Dressing:
- Vegetable Oil
- Worcestershire Sauce
- Sweet Onion
The dressing is best if you mix it up and refrigerate for at least 4 hours before serving. I find blending it by hand or with a hand mixer set on slow works best.
The Betty Salad and Dressing Printable Recipe
In this post below you will find the printable recipe card. I hope you will consider printing this to use in your kitchen recipe box or sending it to a friend. Be sure to reach out to me and let me know if you tried the recipe or have been to a restaurant that serves this favorite of mine.
It does just not spring without Betty….. I hope you start inviting Betty to your spring celebrations or give this wonderful recipe a try this spring during the busy garden seasons because it is super easy to make.
Betty Salad Recipe
1/2 pound spinach (5 cups)
6 hard boiled eggs, sliced
16 ounces of fresh bean sprouts (rinsed)
10 slices of prepared bacon crumbled
1 cup vegetable oil
3/4 cup catchup
1/4 cup white vinegar
1 tablespoon Worcestershire sauce
1 medium onion diced
Wash the spinach and sprouts. Set aside letting the mix drain.
Gently toss the sliced eggs and crumbled bacon into the garden fresh veggies just before serving.
Dressing: Mix the above ingredients together and refrigerate for at least an hour before serving
- It is best to add the dressing to the salad just before serving or serve on the side. Salad can be refrigerated up to 2 days but bacon will get soggy after 6 hours.
About Betty Salad
Betty Salad became a family tradition shortly after I got married almost 20 years ago when my mother-in-law shared with me how easy it was to make the dressing from scratch. We use to have brunch up at The French Quarters after church from time to time and this salad was always on the buffet. Today you can purchase Betty Salad dressing at the local grocery store. The salad was originally from Timko Soup & Such a restaurant which was located on the northwest corner of Sylvania & Douglas in Toledo Ohio. Not long after Betty Timko died the restaurant closed, but her salad dressing is still produced and sold in jars at food stores. Find out more about Betty and her Family at The Blade / A family tradition at Food – Toledo Blade.
More Great Salad Recipes on My Website
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Have you ever heard of Betty Timko before this blog post? Do you have a favorite seasonal tradition recipe? I would love to hear from you so be sure to comment below or send me a message on social media.