Betty Salad Recipe | Bren Haas

It’s just not spring in my home and garden without serving up the Betty Salad Recipe. In today’s post, I share that recipe.

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.

Betty Salad REcipe
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Betty Salad Recipe

Betty Salad Recipe

Ingredients

  • 1/2 of a (1 lb. pkg) spinach
  • 6 hard boiled eggs, sliced
  • 1 (16 oz) bag of  fresh bean sprouts
  • 8 oz of prepared bacon crumble
    Dressing
  • 1 c. vegetable oil
  • 3/4 c. sugar
  • 1/3 c. catchup
  • 1/4 c. white vinegar
  • 1 tbsp. Worcestershire sauce
  • 1 medium onion diced

Instructions

  1. Wash the spinach and sprouts.
  2. Gently toss the sliced eggs and crumbled bacon into the garden fresh veggies just before serving.
    Dressing
  1. Mix the above ingredients together and refrigerate for at least an hour before serving.
 
 I got this recipe from my mother in law years ago.
 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

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

Let’s Connect

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.

Happy Spring,

19 thoughts on “Betty Salad Recipe | Bren Haas”

    • The recipe goes back long before the P’burg Wooden Indian. Betty was a friend of my mother where they started in the basement of Collingwood Methodist Church where she served a whole host of church suppers. Betty was the cook and my mother helped to serve. Her husband George was the Guy Friday! This all began when the Timko kids and my siblings were in elementary school. Friend or not, my mother was never able to get Betty to share the recipe for her famous dressing.

      Reply
      • I recently bought a jar of Betty’s Dressing at Kroger’s, then out of curiosity googled the recipe and found this site with the recipe and comments. I plan to make some in the hope of achieving a good result. Your comment in particular caught my attention. As a kid who grew up in West Toledo in the 60’s my family attended Collingwood Methodist Church on Phillips Ave. I remember church banquets and the food being really good. I especially liked a chicken ala king style dish they served. I also recall my mom volunteering for kitchen duty with Betty Timko.and perhaps with your mom too and my mom bringing home a recipe for an oven baked chicken that was coated with some kind of cereal, maybe Special K or cornflakes. I think l also remember Betty Timko being listed as the church’s official “hostess”. This was of course before her Soup & Such Restaurant on Sylvania and Douglas, and her days at the Holiday Inn French Quarter in Perrysburg, Ohio. Anyway, thanks for sharing your memory and the recipe too, it was fun thinking back on those days.

        Reply
  1. I used to go to Timko’s Soups n’ Such restaurant just for their Betty Salad — yummmmo! I’m definitely going to make this soon — thanks for sharing the recipe!

    Reply
  2. Thank you for continuing this wonderful hometown salad. In my younger days I remember going to Betty Timko’s Soup and Such Restaurant at the corner of Sylvania and Douglas seeing Miss Betty making her rounds visiting at everyone’s table. Toledo has so much history contributing to the food world! I’ll be serving this Friday night to my son and his wife when they come home for his CCHS reunion.

    Reply
  3. I worked for Betty at The Holiday Inn French Quarter in Perrysburg, Oh. One of my jobs was to prepare hundreds of Betty Salads! The original salad mixture was equal parts of head lettuce, romaine lettuce and spinach, stems removed of course. Layer a handful of greens mixture then add a layer of very drained, canned bean sprouts ( but I admit, fresh sprouts are Way better!) The one ingredient I Never see in any recipe but I promise, they were in there, was rinsed, canned Water Chestnuts! Just a few, for crunch! Then a layer of diced, hard boiled eggs, then top it all off with a generous handful of Real bacon bits!
    I read the ingredients on the jar of dressing being sold in the stores and hand over my heart, ANCHOVIES were NEVER in that dressing when I made it!!! Always a hit at pot lucks.

    Reply
  4. Hi Bren! I lived in south Toledo from 1973-1990, but still have family in Maumee and Findlay. I went into mourning when I heard Soup’n’Such had closed, and even more so when the Wooden Indian and French Quarter closed. But the recipes I’d gotten from the Blade of Betty’s favorites have carried me through – her Parisian Vegetable Soup is a favorite here, too.

    I’m writing from Springfield, MO – about 30 miles north of Branson – and almost no one has heard of Betty Timko or her famous salad, but I’m working on that! I’d fixed a big batch of The Salad (as we jokingly call it) for my partner’s parents on Sunday, but I still had plenty of ingredients for another batch when my partner came home and said he needed a side dish to take to a bike-shop cookout, and he wanted it to be as low-carb as possible. I substituted the baking version of Splenda for the sugar, measure for measure, pulled a pile of pre-cooked crispy bacon out of the freezer, got fresh bean sprouts from the local Asian market, diced water chestnuts (which has always been part of my Betty Salad recipe since the 70’s), and boiled up a dozen eggs, but I was oddly out of yellow onion, so substituted several shallots in its place for the dressing. About 15 minutes after their cookout started, my phone started blowing up with texts asking for the recipe for “this AMAZING salad!” So, from more than 700 miles away, a brand new generation are learning the blessings Betty brought to us all those years ago! One fellow’s wife was astounded that a *man* could come up with something this good – but I told her, “It’s easy when you’ve got a great recipe from a really good woman!” I trust there was laughter in heaven over that one…

    Memories of sandwiches, fresh bread, astonishing soups, and great times with friends are tied to that little piece of Heaven at Douglas Rd and Sylvania Avenue. (And I can still taste the prime rib buffet at the Wooden Indian and the French Quarter – that was a weekend staple when I lived there!) So thanks for this wonderful trip down memory lane.

    Reply
    • Thank you for sharing your story and memories with me today Steve. It is wonderful to connect with you on this post.
      Sad to say : French Quarters in Perrysburg has been closed and I am sure the building is being tore down. I will have to take a photo to share with you on this post next time I am up that way. Thank goodness we can document and share the wonderful times we had at these historic locations. They just don’t make recipes like they use to so hopefully we can keep the tradition alive.

      Reply

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