Beth’s Salad 2 Ways


Screen Shot 2013-10-30 at 8.25.48 AMI’ve had this recipe for more than ten years and have made this salad more times than I can count. Written on a well worn recipe card, “Beth Welden’s Salad” is the recipe of a long ago friend and Birmingham gal with whom I went to church years ago. As I recall, this recipe did appear in a Homewood Church of Christ cookbook (where Beth and I were once members); however, I’ve lost my copy and only have my notecard version.

This salad is a huge hit whenever it is served. I’ve never found anything similar – online or in cookbooks, so it is a guaranteed crowd pleaser that most guests will have never tasted before. The dressing is outstanding and has a taste like none I’ve ever had. It is sweet, tangy, and complex. Its thickness makes it best for salads with hearty lettuces and ingredients that don’t easily wilt.

Try this salad; I promise you, you’ll be surprised at how yummy it is! With holidays approaching, this is the perfect time to wow guests with something new and delicious. Let me hear from you if you try it; I’d love to know what you think!

Cook’s Note: One thing that cannot be overemphasized with any salad is to be conservative with the dressing; nothing ruins a good salad faster than drowning it in dressing. Add small amounts at a time, and toss, toss, toss!

Beth Welden’s Salad (the original recipe)

For the dressing:

  • 1 cup honey
  • 1/2 cup Gulden’s brown mustard
  • 1/2 cup cider vinegar (apple)
  • Good Season Italian Dressing, made per instructions on envelope

For the salad:

  • Lettuce (green & red leaf)
  • tomatoes, cut into chunks
  • black olives
  • feta cheese
  • large croutons
  • walnuts

Mix all salad ingredients. Toss with small amounts of dressing just before serving.


Beth’s Salad – My Way

For the dressing: 

  • 3/4 cup honey
  • 6 TB Gulden’s brown mustard
  • 6 TB  apple cider vinegar
  • Good Seasons (prepared per instructions but using EVOO where oil is called for)

For the salad:

  • Romaine, washed and chopped
  • 1 pint grape tomatoes, halved
  • 1 English cucumber, diced
  • 1 red onion, diced
  • 1 pepper, diced (yellow or orange gives great color)
  • 1/2 cup black olives, sliced into halves
  • 1-2 avocado, diced (add this just before serving)
  • bacon, cooked until crisp and crumbled
  • mushrooms, sliced thinly
  • chopped walnuts (I use my sugar glazed walnuts)
  • 8-10 ounces Gorgonzola or feta (I prefer Gorgonzola)

Chop and dice all ingredients so that they are uniform. Layer salad, tomatoes, cucumbers, onion, pepper, olives, mushrooms. Top with walnuts, bacon and cheese. Add avocados just before serving. Pour small amounts of dressing, approximately 1/2 cup to start, and toss well. Taste before adding more.

Dressing will keep up to two weeks in the fridge but needs to sit at room temp before serving.



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