1/2 pkg. fresh spinach
1/2 head iceberg lettuce
6 oz. bean sprouts
6 slices bacon
2 hard-cooked eggs
1 c. croutons
1/2 c. salad oil
1/8 c. vinegar
1/4 c. sugar
1/8 c. ketchup
1/2 c. Worcestershire sauce
1/2 med. onion

Wash and dry the greens and the sprouts. Chill. Fry the bacon and break into small pieces. Peel and chop the eggs. Make the dressing by combining the sugar, vinegar, ketchup, and Worcestershire sauce in a blender or food processor. Cut up the onion and add; pulse a few times to chop fine. Add the oil in a slow steady stream. Season with salt and pepper. Tear up the greens and mix with the sprouts; toss well. Top with bacon, eggs, and croutons. Toss again. Add dressing and toss just before serving.