1 lb. spinach, washed and torn into pieces
1 (16 oz.) can bean sprouts. chilled and drained
8 strips bacon, cooked crisp and crumbled
3 hard-boiled eggs, chopped
1/2 tsp. salt
1 c. vegetable oil
1/2 c. sugar
1/3 c. ketchup
1/4 c. vinegar
1 tsp. salt
1 tsp. dried minced onion
1 tsp. Worcestershire sauce

Combine spinach, sprouts, bacon and eggs in bowl; sprinkle with salt. Shake remaining ingredients in a jar until blended. (Dressing is better if made in advance and allowed to "blend" flavors). Keep chilled. Sprinkle salad with 1/2 dressing, and toss well. Refrigerate leftover dressing in a covered jar, and use on any green salad.