1/2 bag spinach
8-10 slices cooked bacon
1 sm. can water chestnuts, sliced
1/2 lb. fresh mushrooms

DRESSING:

1/3 c. sugar
1/2 c. oil
1/4 c. white tarragon vinegar
1/2 c. chopped onion
1 1/2 tbsp. Worcestershire sauce
Salt & pepper

Wash spinach and break leaves off center stem. Toss with dressing. Mix all ingredients for dressing in a blender. Refrigerate until serving time. Pour over spinach immediately before serving.