1 pkg. spinach
1 can water chestnuts
1 c. alfalfa sprouts
1 lb. bacon, cooked and crumbled
4 hard-boiled eggs, sliced
1 c. croutons
1 c. sliced mushrooms

DRESSING:

1 c. vegetable oil
1/2 tsp. salt
1/4 c. vinegar
3/4 c. sugar
2 tbsp. Worcestershire sauce
1 med. Spanish onion, sliced

Mix all ingredients for dressing and refrigerate for at least 4 hours, mixing occasionally.

In a large bowl mix all salad ingredients except croutons. Just before serving, add croutons and dressing and toss.