1 (6-ounce) bag baby spinach leaves
1 (8-ounce) package sliced fresh mushrooms
1 Vidalia onion, sliced into thin rings
4 boiled eggs, sliced
8 slices bacon, cooked crisp (or bacon bits)
DRESSING:
1 cup oil
1/2 cup brown sugar
1/4 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

In individual salad bowls, layer spinach, mushrooms, onion slices, boiled eggs and bacon. Top with dressing. Makes 8 servings.
Dressing: Mix well with wire whisk, or shake well in salad dressing bottle server. Serve over spinach salad. Makes 16 servings.