Betty Salad In memory of Betty Andrews.
Name:	Betty Salad
Description:	This was my Aunt Betty's signature dish. Family members always looked forward to enjoying this salad whenever Betty played host to our family gatherings. The beauty of this recipe is, the dressing will last in your fridge for up to a month and the salad can be made up to a day ahead of time if you are in a serious time crunch.
Ingredients:	Dressing: ½ c. ketchup ¾ c. vegetable oil ¾ c. sugar ¼ c. vinegar ( cider or white) 1 tsp. Worcestershire sauce 1 small onion chopped very fine ( again with the food processor) salt and pepper to taste Salad: Iceberg lettuce, chopped Fresh spinach, chopped Bean sprouts Chopped hard boiled eggs ( approx. 4-6) Cherry tomatoes ½ lb. Bacon – cooked till crisp and cooled and chopped The ingredients will be layered so this is best served in a rectangle or square dish rather than a regular bowl.
Directions:	Dressing: Mix all ingredients thoroughly. Will need a wire whip or in the food processor. Just make sure the oil is combined well. Fill your favorite dressing container and store in the fridge till ready to serve. Salad: Combine together the iceberg lettuce and chopped spinach and place a layer in the bottom of the dish, be liberal. Next, sprinkle a layer of bean sprouts, bacon, chopped hard-boiled eggs and cherry tomatoes.
Created By:	Sandie Montz