Betty Salad
This salad was designed to be a first course for a meal. However, Dave and I use this recipe with just 1 bag of spinach, half a bag of sprouts, 4 eggs, and 1/4 lb. of bacon for a full meal for the two of us. It is healthy, satisfying…and leaves room for dessert!Also, substitute agave syrup for the sugar to reduce calories…or sub xylitol for the sugar – and you have a FABULOUS nearly sugar-free dressing (not quite completely sugar-free, because of the ketchup).
Ingredients
- 1 pkg spinach fresh organic baby spinach is best
- 1 pkg spring mix or a head of lettuce
- 1 pig bean sprouts or 1 can
- 1 lb bacon fried crisp, drained, and crumbled
- 6 eggs boiled, cooled, diced
- 1 c oil use vegetable or olive, or a mixture
- 1/4 c wine vinegar
- 3/4 c sugar sub 1/2 cup xylitol for less sugar, lower calorie
- 1 t worcestershire sauce sub 1 tsp sesame oil for MSG free
- 1 c ketchup
- 1/4 t salt
- 1/4 t pepper
- 1 onion chopped ( I leave this out…yuck )
Instructions
- Toss spinach, lettuce, sprouts, bacon, and eggs in large bowl.
- In a blender (or a bowl with a mixer) mix the remaining ingredients to make a sweet, Russian-like, dressing. Blend until smooth.
- Add the dressing (amount to your liking) to the tossed ingredients and enjoy!
Notes
Source: This recipe was given to me by Blob Lewis, the mom of an old boyfriend. It was a popular salad created by a chef from Toledo, OH many moons ago.