1 lb. fresh spinach, washed
1 (5 oz.) can water chestnuts,
1/2 lb. bean sprouts
1/4 lb. fresh mushrooms,
4 hard-boiled eggs, chopped
8 slices bacon, fried crisp
1/2 c. salad oil
1/4 c. bacon grease
1/3 c. catsup
1/4 c. vinegar
1/4 c. sugar
1/2 onion, grated
1 Tbsp. Worcestershire sauce
Put spinach, water chestnuts, bean sprouts, mushrooms,
eggs, and bacon in a large salad bowl. Heat remaining ingredi-
ents to a simmer, pour on salad and toss. Serve immediately.
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