2 lbs. fresh spinach
3 hard cooked eggs, chopped
6 slices bacon, crumbled
1 red onion, med. size, chopped
1/2 tsp. salt
8 oz. fresh mushrooms
Corn oil
1/4 c. wine vinegar
1 tbsp. Worcestershire sauce
1/3 c. catsup
3/4 c. brown sugar
1/4 tsp. black pepper

Wash spinach and discard stems. Dry and tear into bite size pieces. Refrigerate at least 2 hours. Wash and slice mushrooms. Fry bacon until crisp; reserve drippings. Pour bacon drippings into measuring cup and add corn oil to make 1 cup. Combine oil, catsup, brown sugar and seasons. Refrigerate until chilled. Sprinkle chopped eggs, bacon and onion over spinach on individual salad plates. Pour dressing and serve at once. Serves 12.