2 bunches fresh spinach
5 oz. can water chestnuts, sliced
1 lb. alfalfa bean sprouts
1/4 lb. fresh mushrooms, sliced
4 hard boiled eggs, sliced
8 slices cooked bacon, crumbled

DRESSING:

1/2 c. salad oil
1/3 c. ketchup
1/4 c. vinegar
1/4 c. sugar
1/2 med. size onion, grated
1 tbsp. Worcestershire sauce

Toss the salad ingredients in a large salad bowl. Heat dressing ingredients in a small saucepan to simmer. Stir and pour over the salad. Mix and serve at once. Serves 10 to 12.