Ingredients:5 to 8 ounces fresh spinach1 cup bean sprouts, fresh or canned drained well (optional)1 can water sliced chestnuts, rinsed and drained3 hard-boiled eggs, sliced1 to 2 cups sliced mushrooms1/2 pound bacon, cooked and crumbledFreshly ground black pepper (optional)Dressing:1 cup vegetable oil1/4 cup red wine or white vinegar1 tablespoon Worcestershire sauce1/2 teaspoon salt1/3 cup ketchup1 tablespoon minced onion1/4 cup sugarDirections:Shake up dressing ingredients in a jar. Toss salad ingredients together in a big bowl. Drizzle some of the dressing over the salad and toss to coat. Season salad with some extra ground fresh pepper if you like. Extra dressing keeps in the fridge for a week.
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