Betty’S Salad

• 1 cup Vegetable Oil
• 3/4 cups Sugar
• 1/4 teaspoons Salt
• 1/3 cups Ketchup
• 1/4 cups Cider Vinegar
• 1 Tablespoon Worcestershire Sauce
• 1 whole Small Onion, Chopped
• 12 ounces, weight Spinach
• 6 whole Hard-boiled Eggs, Sliced
• 6 ounces, weight Can Bean Sprouts, Drained
• 6 ounces, weight Can Water Chestnuts, Drained And Sliced
• 1 pound Fried Bacon, Crumbled

1. Combine the oil, sugar, salt, ketchup, vinegar, Worcestershire sauce and onion in a blender and blend until creamy. This is best made the night before so all the ingredients can come together.
2. The traditional "salad" mixture is shown above with the spinach, bean sprouts, etc. Just mix up the ingredients and when you are ready to serve it, top it with the dressing. When it was brought to family gatherings when I was growing up, plain iceberg lettuce was always used, and water chestnuts were never used. Today I simply make it with iceberg lettuce, the eggs and bacon since my picky teenagers won't eat the bean sprouts. The dressing speaks for itself and is delicious even with a bowl of plain ol' lettuce!

vegetable oil, sugar, ubc, ketchup, ubc, worcestershire sauce, onion, weight spinach, eggs, sprouts, water chestnuts, bacon

Taken from tastykitchen.com/recipes/salads/bettye28099s-salad/ (may not work)