Betty’s Salad

Betty's Salad

The original Betty’s Salad Recipe

Serves 10-14

Ingredients

  • 12 oz. bag of chopped head lettuce or one medium to large head lettuce, chopped
  • 8-10 oz. bag of chopped leafy romaine or two bunches of romaine, chopped
  • 6 oz. baby spinach
  • 4-6 large hard-boiled eggs, chopped
  • 14 oz. can of bean sprouts, rinsed and drained
  • 6-8 oz. bag of real bacon bits or 16 oz. real bacon, cooked and chopped small
  • Two 16 oz. jars of BETTY’S DRESSING® (find a store near you)
Chopped head lettuce, romaine and baby spinachBean sprouts, rinsed and drained
Chopped hard-boiled eggsChopped cooked bacon

Directions

Mix head lettuce, romaine and spinach together in a large 6 qt. salad bowl. Separate into two bowls. Fill primary bowl with half of mixed greens. Layer with half of the drained bean sprouts, chopped hard-boiled eggs and bacon. Finish adding rest of greens. Top with remaining sprouts, eggs and bacon. Top individual salads with BETTY’S DRESSING® prior to eating. Make sure to shake and stir dressing prior to use. Separation is common. This recipe uses approximately two 16 oz. jars of dressing.

Plated Betty's Salad with spinach, chopped egg, bean sprouts and bacon

Betty’s Dressing® can also be used as:

a dressing with:
Your Favorite Salad, Pasta Salad, Taco Salad or Slaw
a glaze or marinade on:
Chicken, Meatloaf, Ham, Pork or Beef Ribs
a sauce for:
Meatballs, Cocktail Sausages, or Shrimp
a dip for:
Fresh Vegetables or Your Favorite Snack