Fresh Spinach Salad recipe

6 servings

1/2 cup white sugar

1/2 cup white vinegar

1 cup vegetable oil

2 tablespoons Worcestershire sauce

1/3 cup ketchup

1 small onion, chopped

5 slices bacon

3 eggs

1 pound fresh spinach - rinsed, dried and torn into bite size pieces

1 (4 ounce) can sliced water chestnuts, drained

In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth.

Set aside.

Place bacon in a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain, crumble and set aside.

Place eggs in a saucepan and cover with cold water.

Bring water to a boil and immediately remove from heat.

Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel and chop.

In a large bowl, toss together the spinach, water chestnuts, bacon and eggs.

Serve with the dressing.