1 c. oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
2 tsp. Worcestershire sauce
1/4 tsp. salt
8 c. torn fresh spinach or salad greens
1 c. sliced fresh mushrooms
1/2 c. shredded carrot
4 thin slices red onion, separated into rings
2 eggs, hard - cooked and chopped

In jar wit tight - fitting lid, combine oil, sugar, catsup, vinegar, Worcestershire sauce and salt; shake well. Refrigerate to blend flavors. In large bowl combine all salad ingredients except eggs. Just before serving, add enough dressing to coat greens; toss gently. Top with eggs. Serve immediately with remaining dressing. Refrigerate leftovers. Makes 8 servings.