1 (10 oz.) pkg. fresh spinach
1 (8 oz.) container fresh mushrooms
3 hard cooked eggs, chopped
8 slices bacon, cooked and crumbled
Red onion
Tomato wedges

DRESSING:

1 c. vegetable oil
1/4 c. wine vinegar
1 sm. yellow onion, finely chopped
1/2 c. sugar
1 tbsp. Worcestershire sauce
1 tsp. salt
1/3 c. ketchup

Remove stems from spinach; wash leaves thoroughly and pat dry. Combine dressing ingredients in a jar. Cover tightly and shake. Refrigerate for 2 hours. In a large bowl, combine spinach and mushrooms. Top with eggs and bacon. Garnish with sliced red onion and add tomato wedges. Serve dressing on the side or add to taste. Refrigerate remaining dressing.