Sandy'S Oriental Spinach Salad

• 1 lb. fresh spinach
• 1/2 lb. bacon
• 1 (No. 2) can bean sprouts, drained
• 1/4 lb. fresh mushrooms, sliced
• 3 hard-boiled eggs, grated
• 1 c. salad oil
• 2/3 c. sugar
• 1/3 c. catsup
• 1 Tbsp. Worcestershire sauce
• 1/4 c. wine vinegar
• 1/2 tsp. salt
• 1 medium onion, grated

1. Rinse, dry and chill spinach.
2. Fry bacon until crisp; crumble. Sprinkle bean sprouts, mushrooms, eggs and bacon over spinach in large salad bowl.
3. Place remaining ingredients in blender container; blend thoroughly until thick and creamy.
4. Refrigerate several hours.
5. Toss with salad just before serving.
6. Dressing keeps well for several months if placed in tightly sealed jar in refrigerator.
7. Yield: 6 to 8 servings.

fresh spinach, bacon, bean sprouts, fresh mushrooms, eggs, salad oil, sugar, catsup, worcestershire sauce, wine vinegar, salt, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343809 (may not work)