SAUCE:

1 c. peanut oil
3/4 c. sugar
1/3 c. catsup
1 scant 1/4 c. vinegar
2 tsp. Worcestershire sauce
1/4 tsp. salt

Mix above ingredients in a jar with a tight lid. Shake well. Refrigerate overnight.

SALAD:

8 c. spinach, torn into bite-size pieces
1 c. sliced mushrooms
5 thin slices red onion, separated into rings
2 hard-boiled eggs, sliced
3 strips bacon, cooked crisp
3 tbsp. Parmesan cheese

Combine spinach, mushrooms, onions. Just before serving, add eggs, bacon, Parmesan cheese, and enough sauce to coat greens.