DRESSING:

1/2 c. oil, vegetable, safflower, cannola, etc.
1/2 c. red wine vinegar with garlic
1/4 c. honey, light in color
1/4 c. homemade chili sauce, available at Vons
1 tsp. Worcestershire sauce
1 tbsp. Dijon mustard, not regular
1 to 2 hard boiled eggs, sliced thin
4 med. mushrooms, sliced thin
1/4 of a purple onion, sliced thin
1/2 lbs. of bacon, cooked crisp then chilled in the refrigerator

Mix dressing in a glass jar, add the purple onions to it and shake well. Chill for 30 minutes. Meanwhile wash spinach well and remove stems. Drain and set aside in large bowl. Add sliced egg and mushrooms and toss with salt and pepper. Just before serving crumble chilled bacon and toss into salad. Do not add dressing until ready to serve. Shake dressing very well. Pour over salad, toss and serve.