Betty Salad Food

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BETTY'S SALAD



Betty's Salad image

Betty's Salad is a regional, Midwest salad created by Betty Timko and featured as a menu item at her restaurant, Timko's Soup and Such, in Toledo, Ohio. The restaurant was located in a brick building at the Northwest corner of Sylvania and Douglas Roads of the Devaux Village strip mall in West Toledo. After Betty died, the restaurant closed, and her signature salad dressing is still produced and distributed at regional grocery stores.

Provided by Big Daddys Cookin

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 (12 ounce) package spinach
6 hard-boiled eggs, sliced
1 (6 ounce) can bean sprouts, drained
1 (6 ounce) can water chestnuts, drained and sliced (a second can is optional, depending on the recipe you follow )
1 lb fried bacon, crumbled
1 cup salad oil
3/4 cup sugar
1/4 teaspoon salt or 1/4 teaspoon salt, to taste
1/3 cup catsup
1/4 cup white vinegar
1 tablespoon Worcestershire sauce
1 small-to-medium onion

Steps:

  • Layer salad ingredients in order listed below.
  • Half (1/2) Package Spinach
  • Six (6) Hard Boiled Eggs, sliced
  • One (1) Can Bean Sprouts, drained
  • 1-2 Cans Water Chestnuts, drained and sliced (optional, depending on the recipe you follow
  • Add crumbled bacon.
  • Mix dressing in blender and pour over salad.
  • Keep all ingredients refrigerated.

Nutrition Facts : Calories 726.8, Fat 54.1, SaturatedFat 12.5, Cholesterol 203.9, Sodium 1667.5, Carbohydrate 32.2, Fiber 2.2, Sugar 24.3, Protein 28.9

BETTY SALAD



Betty Salad image

From Toledo - a famous salad here that I can't believe hasn't alreayd been posted! http://en.wikibooks.org/wiki/Cookbook:Betty%27s_Salad

Provided by Stacey in BG

Categories     < 15 Mins

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 11

5 ounces Baby Spinach
6 hard-boiled eggs, diced
8 ounces fresh bean sprouts
1 lb bacon, fried and crumbled
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

Steps:

  • Layer all salad ingredients in the order posted.
  • Mix dressing ingredients - chill for approx 1 hour to blend.
  • Serve and enjoy!

BETTY'S FUMI SALAD



Betty's Fumi Salad image

This is The Pot Luck Favorite! My mom always receive raves from this recipe. People inevitably want a copy of it as it's so delicious and easy to make. One recipe will feed a LOT of people. This is super-good in the summer or to take to a pot luck. Enjoy!

Provided by John Padfield

Categories     Fruit

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 10

1 head cabbage, chopped fine
8 green onions, chopped fine
8 teaspoons slivered almonds, toasted
8 teaspoons sesame seeds, toasted
1 (3 ounce) package ramen noodles, crushed (discard flavor packet)
6 teaspoons rice vinegar
4 teaspoons sugar
3/4 cup oil
1 teaspoon pepper
2 teaspoons salt

Steps:

  • Mix cabbage and onions and refrigerate until ready to serve.
  • Then stir in almonds, seeds, and crushed noodles.
  • Pour dressing over all.

BETTY CROCKER FOUR-BEAN SALAD



Betty Crocker Four-Bean Salad image

Make and share this Betty Crocker Four-Bean Salad recipe from Food.com.

Provided by ElizabethKnicely

Categories     Salad Dressings

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 (16 ounce) can cut green beans, drained
1 (16 ounce) can wax beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 1/2 ounce) can garbanzo beans, drained
1/2 cup finely chopped green pepper
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onion
1/4 cup snipped parsley
1 (2 ounce) jar sliced pimiento, drained and finely chopped
lettuce
1/2 cup sugar
1/2 cup wine vinegar
1/2 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon red pepper sauce
1/4 teaspoon garlic powder

Steps:

  • Prepare Spice Herb dressing by shaking all ingredients in tightly covered jar. Place remaining ingredients, except lettuce, in large bowl and toss with dressing. Cover and refrigerate at least 4 hours. Drain salad, reserving dressing. Serve in lettuce-lined bowl.
  • TIP: Reserved dressing can be refrigerated and used again within 1 week.

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