The iconic Betty’s Salad. Have you heard of it? Even better, have you tried this delicious assortment of tender baby spinach, bean sprouts, hard-boiled eggs and crispy bacon with sweet red dressing? Betty’s Salad is fairly well-known here in the midwest. It was made famous by Betty Timko, owner of the elegant Timko’s Soup & Such, formerly located in Toledo, Ohio. Mrs. Timko has since passed away, and her restaurant is now closed, but at one time crowds flocked to her all-you-can-eat Sunday brunch buffets. Betty came up with her wonderful salad and homemade dressing in 1961, and it’s still produced and sold in many grocery stores today.
When I was a young girl my family and I would dine in her restaurant for special holidays, usually Mother’s Day. It was a large place and classy looking to me. Betty’s Salad was my favorite choice from the beautifully presented buffet of entrees, soups, sides, and desserts. I recently made her salad and dressing at home and it was just as wonderful tasting as I remember it from back then.
Betty's Classic Salad
5 ounces Baby Spinach
6 hard-boiled eggs, diced
8 ounces fresh bean sprouts (or half a can, well-drained, if fresh are not available)
1 lb bacon, cooked and crumbled
Betty’s Classic Dressing
1 cup oil
3/4 cup sugar
1/4 teaspoon salt
1/3 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 small onion, fine dice
Layer all salad ingredients in the order posted. Mix dressing ingredients – chill for approximately 1 hour to blend. Drizzle over the salad when ready to serve. Enjoy!
Modern Hen home 