Betty Salad

Direct from Timko's Soups and Such, the world famous Betty Salad!

1 head lettuce, torn into small pieces

1 10-ounce package spinach, washed and torn, stems trimmed

1 pound fresh bean sprouts

 6 hard-boiled eggs, peeled and diced

1 to 2 cans *8 ounces each) water chestnuts, drained and diced

1 pound fired bacon, crumbled

To make the dressing:

1 cup canola oil

3/4 cup sugar

salt to taste

1/3 cup ketchup

1/4 cup white vinegar

1 tablespoon worcestershire sauce

21 small onion, grated

Mix salad ingredients in a 6 to 8-quart bowl. 

Blend dressing ingredients together, preferable in a quick-shake container (can be done in a blender, but consistency is different).  Chill for a few hours for flavor to set.  Shake well before serving with salad.

Yield: 4-6 main dish salds or 12 side servings.

Tedd Long