1 lb. fresh spinach
1/2 lb. mushrooms, vertically sliced
3 hard-cooked eggs, sliced
6 to 10 slices bacon, cooked, drained & crumbled
1/2 c. salad oil
3 tbsp. bacon fat
1/4 c. catsup
1/4 c. cider vinegar
1 tbsp. Worcestershire sauce
2 tbsp. sugar
1/4 med. onion, grated

Wash spinach thoroughly and pull off stems. Dry leaves well on paper towels and tear into bite-sized pieces. (Use a salad spinner, it works great!) Arrange in a bowl with mushrooms, eggs and bacon. Combine remaining ingredients in a skillet and heat to a simmer. Pour hot dressing over salad and toss gently. Serve at once. Serves 8.