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.
Published in the Toledo Blade, January 13, 1988 Ingredients: 16 to 18 ounces frozen vegetables (cauliflower, broccoli, and carrots) 2 cups water 1/2 cup butter 1/2 cup margarine 1/2 cup … Read More