2/3 c. salad oil
1/4 c. red wine vinegar
2 tbsp. sugar
2 tbsp. soy sauce
1 tsp. dry mustard
1 tsp. curry powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 big bunches fresh spinach, washed
5 slices crisp bacon, minced (or Bacos)
3 eggs, hard cooked & sliced
8 oz. fresh mushrooms, sliced
1 bunch green onions, chopped
1/2 green pepper, chopped
2 stems celery, chopped (optional)
1 can water chestnuts, sliced

Thoroughly wash and trim away spinach stems. Drain thoroughly and spin dry or shake dry in large kitchen towel. Refrigerate to crisp in airtight plastic container (breaking large leaves smaller).

Boil eggs, cool and shell, and refrigerate. Fry or microwave bacon until crisp. Bolt dry in paper towels, crumble and reserve.

Clean and cut up vegetables and mushrooms. Drain and slice water chestnuts. Refrigerate until ready to toss for serving.

Combine salad dressing ingredients: oil, vinegar, sugar, soy sauce, mustard, black pepper and garlic powder in blender until fairly thick.

When ready to serve, may combine all vegetables, mushrooms with spinach and most of egg slices and bacon, garnishing with remainders and serve dressing separately in separate bowl or pitcher so that any leftover salad may be stored in unsoggy state in refrigerator. Serves 12.