JENNIFER ALEXANDER RUPLE

Betty’s Salad was born in 1962 in Sylvania, Ohio, thanks to the culinary creativity of Betty Timko, a pioneering restaurateur in northwest Ohio. While serving as club manager at Highland Meadows Golf Club, Timko created the now-famous spinach salad that would become her signature dish.

Timko’s popular salad consists of romaine lettuce, fresh spinach, hard-boiled eggs, crumbled bacon and bean sprouts, all topped with a tomato-based, sweet and tangy dressing. “The salad was a menu staple at the club for decades, but it’s now reserved for special occasions and large group events,” said Kris Alber, executive chef at Highland Meadows.

The special salad was featured at the club’s recent 100th year Centennial party held on August 2. “What we are serving today is the club’s take on Betty’s dish. The original calls for romaine and spinach; however, we use just the spinach,” Alber commented.

In the mid-70s, the salad gained regional fame when Timko opened her Timko’s Soup ’n Such restaurants located in Toledo, Perrysburg and Monroe, Mich. In 1982, Timko Enterprises, Inc. was formed to produce the dressing for retail sales. Today, Betty’s Dressing® can be found at stores throughout the Midwest and locally at Kroger stores, Sautter’s Markets and Sofo’s Italian Market.

Highland Meadows Golf Club’s
Version of Betty’s Salad

Dressing
1 cup oil
¾ cup sugar
¼ teaspoon salt
⅓ cup catsup
¼ cup vinegar
1 tablespoon Worcestershire sauce
1 small onion, finely diced

In a small bowl, whisk all ingredients until well combined. Set aside.

Salad
Fresh spinach leaves
Hard-boiled eggs, quartered
Fresh bacon, cooked and crumbled
Bean sprouts

In a large bowl, layer spinach, eggs and bacon. Top with bean sprouts.

Drizzle with dressing and serve.