8-10 c. fresh spinach
1 c. fresh or canned (drained) bean sprouts
1 (8 oz.) can water chestnuts, drained & sliced
1 c. fresh sliced mushrooms
1/2 c. shredded cheddar cheese
3 hard cooked eggs, sliced
1/4 c. cooking oil
1/4 c. ketchup
1/4 c. vinegar
1/4 c. finely chopped onion
2 tbsp. barbecue sauce
2 tbsp. sugar
1 tbsp. steak sauce
1 tbsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
6 strips bacon

Tear spinach into bite size pieces, add bean sprouts, water chestnuts, mushrooms, cheese and eggs. Cover and refrigerate. Combine oil, ketchup, vinegar, onion, barbecue sauce, sugar, steak sauce, Worcestershire sauce and Tabasco sauce in glass jar, cover and shake well. Refrigerate. Cook bacon in skillet until crisp. Remove and drain on paper towels. Pour off all but 2 tablespoons bacon drippings. Stir in dressing mixture and cook over medium heat until mixture simmers. Add bacon to salad. Pour dressing over salad and toss lightly, but well.