6 c. assorted salad greens
1 c. diagonally sliced celery
1 med. onion, sliced
1 avocado, reserve some slices for garnish
Sm. can water chestnuts, sliced
Slice fresh mushrooms
1/2 c. bean sprouts
1 (15 oz.) can pineapple bits, packed in JUICE
4 tbsp. bacon bits
1 tbsp. vegetable oil
1 tbsp. cider vinegar
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1/4 tsp. curry powder

Place greens in bowl. Drain pineapple, reserving 1/4 cup juice. Combine oil, vinegar, ketchup, Worcestershire, curry and juice in jar and shake well. Pour over salad; toss lightly. Sprinkle pineapple and bacon on top. Garnish with avocado. Serves 4. (12 ounces diced, cooked chicken or turkey may be included with greens).