Week of June 2, 2002
BETTY'S SALAD
| 1/2 pkg. fresh spinach | 1 (14 to 15-oz.) can bean sprouts, drained |
| 1 head lettuce | 1 8-oz. can sliced water chestnuts, |
| 3 hard-boiled eggs, chopped | drained and sliced julienne style |
| 1 Ib. (10 strips) crisp bacon, crumbled |
Ina 9x13' glass dish, layer ingredients as follows (do not toss): Tear lettuce into small pieces and layer evenly in bottom of pan. Tear off stems of fresh spinach and tear leaves in small pieces layering evenly over the lettuce. Sprinkle the sliced water chest-nuts evenly over spinach. Sprinkle drained bean sprouts over water chestnuts. Sprinkle chopped eggs evenly over bean sprouts. Sprinkle crumbled bacon on top. Cover with plastic wrap and refrigerate until serving. Add Dressing just before serving. (Do not I toss.) Serve with large spoon taking some of all layers and placing them on plate.
| Dressing: | |
| 1 C. salad oil | 2 tsp. Worcestershire sauce |
| 1 sm. onion, diced fine | 1/2 C. sugar |
| 1/3 C. catsup | 1/4 C. tarragon vinegar |
Place all ingredients in jar with cover (pint or larger). Rock back and forth in jar (several times) while preparing salad to dissolve sugar. You may make Dressing ahead and refrigerate.
Ed. Note: Delicious! Serves 8 generous servings using 1/2 head lettuce. Tastes good the next day even though not as crisp.
If
you like this recipe then order the book!!!!
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