1 lb. fresh spinach, washed, drained and torn into desired pieces
1 can sliced water chestnuts
1 lb. fresh mushrooms, sliced thinly
1/2 lb. bacon, cooked and crumbled
4 hardboiled eggs, sliced
Dressing
Combine the following in a lidded plastic bowl and shake until blended:
1 cup salad oil
3/4 cup sugar
1/4 cup vinegar
2 teaspoon worcestershire sauce
1/3 cup ketchup
1 small onion, diced
Make sure spinach has been well drained and isn’t watery. Combine all above salad ingredients in a large bowl. (I usually toss the spinach, mushrooms, and water chestnuts together then top with bacon and sliced hardboiled eggs as garnish until time to serve.) Chill.
Refrigerate dressing separately until serving salad. Re-shake dressing until blended and pour over chilled greens, toss, and serve immediately.
Leftovers don’t keep well, spinach tends to wilt down. So eat it all at the first serving or shortly thereafter.