1 lb. fresh spinach
1 c. tiny sliced hearts of palm
14 oz. can artichoke hearts, drained and sliced
6 slices bacon, cooked and crumbled
4 green onion, thinly sliced
2 - 3 tomatoes, cut into wedges
2 hard boiled eggs

DRESSING:

2 sm. onion, minced
3/4 c. sugar
1/2 c. vinegar
1/3 c. ketchup
1/4 c. vegetable oil
2 tbsp. Worcestershire sauce

Combine all salad ingredients except dressing in large bowl; toss lightly, cover and chill until serving time. For dressings; combine all ingredients in container of electric blender. Blend well; chill before serving. Toss salad with dressing and serve. Yields 16 servings.