Fresh spinach
Pineapple chunks
Toasted slivered almonds
Bacon
mandarin oranges
Croutons

DRESSING:

1 c. oil
3/4 c. sugar
2 tsp. Worcestershire
1/4 c. vinegar
1/3 c. ketchup
Onion powder to taste

Wash fresh spinach and tear into bite size pieces. Cut pineapple chunks in half. Toast almonds for several minutes at low temperature in oven. Add croutons just before serving.

DRESSING: Combine all dressing ingredients in a small bowl and mix with a wire whisk, until a creamy consistency. Pour over salad to taste and mix, or serve dressing separately.