Fresh spinach
1/2 lb. bean sprouts
1 sm. can water chestnuts
2 chopped hard-boiled eggs
4 oz. sliced mushrooms

DRESSING:

1/2 tsp. salt
1 sm. onion
1 c. oil
1/2 c. catsup
1/2 c. white vinegar
2/3 c. sugar

DRESSING: Mix in blender and chill.

In bowl, put cleaned cut-up spinach (bite-size pieces) with bean sprouts, water chestnuts, eggs, and mushrooms. Toss.

Right before serving, mix in dressing.