Betty’s Salad

Betty's Salad

The original Betty’s Salad Recipe

Serves 10-14


  • 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)


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.

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