2 (10 oz.) bags fresh spinach
2 cans water chestnuts, drain & cut
1 can bean sprouts, drained
4 hard cooked eggs, sliced
3/4 lb. bacon, fried crisp & broken up
1/2-1 c. fresh mushrooms, sliced

Remove spinach from stems, wash and dry well. Combine all ingredients. Top with eggs and mushroom slices. Toss lightly.

DRESSING:

1 c. salad oil
3/4 c. sugar
1/4 c. vinegar
1 onion, chopped
1 tbsp. Worcestershire
2 tsp. salt
1/2 c. catsup

1/2 hour before serving shake dressing well and add to salad.