1 pkg. (about 1 lb.) fresh spinach
1/2 lb. pkg. fresh sliced mushrooms
8 oz. shredded cheddar cheese
8 oz. bean sprouts
1 can water chestnuts, sliced
6 tbsp. crumbled bacon
2 hard cooked eggs, chopped

Trim, wash and cut spinach into bite size pieces. Combine with mushrooms, cheese, sprouts, chestnuts, bacon and egg. Toss. Cover and refrigerate until ready to serve. Just before serving, shake dressing well and pour over salad. Toss and serve. Croutons may be used as garnish. Serves 12.

SPINACH SALAD DRESSING:

2/3 c. salad oil (Bartolli's or olive oil)
1/3 c. sugar
1/3 c. catsup
1/3 c. red wine vinegar
1/3 c. finely chopped red onion (opt.)
2 tbsp. Worcestershire sauce
Salt & pepper to taste

Combine all and shake well. Refrigerate.