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Ingredients

1 cup salad oil ¾ cup sugar ½ cup ketchup ¼ cup vinegar salt and pepper to taste 2 eggs 1 pound bacon 1 pound fresh spinach, torn 1 (4 ounce) can water chestnuts, drained and chopped 1 cup fresh bean sprouts 8 mushrooms, sliced

Nutrition Info

468.6 calories carbohydrate: 26.5 g cholesterol: 67.1 mg fat: 36.7 g fiber: 1.7 g protein: 11.2 g saturatedFat: 7.3 g servingSize: - sodium: 663.7 mg sugar: 23.2 g transFat: : - unsaturatedFat: : -

In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

I have made this salad for over 30 years and everyone raves about it.