Spinach Salad with Hot Bacon Dressing

4 cups fresh spinach
1/2 cup fresh or canned (drained) bean sprouts
1 (4 oz.) can water chestnuts, drained & sliced
1/2 cup fresh sliced mushrooms
1/4 cup shredded cheddar cheese
1 hard cooked egg, sliced
1/8 cup cooking oil
1/8 cup ketchup
1/8 cup vinegar
1/8 cup finely chopped onion
1 tbsp. barbecue sauce
1 tbsp. sugar
1 tbsp. steak sauce
1/2 tbsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
3 strips bacon

Tear spinach into bite size pieces, add bean sprouts, water chestnuts,
mushrooms, cheese and eggs. Cover and refrigerate. Combine oil, ketchup,
vinegar, onion, barbecue sauce, sugar, steak sauce, Worcestershire sauce
and Tabasco sauce in glass jar, cover and shake well. Refrigerate. Cook
bacon in skillet until crisp. Remove and drain on paper towels. Pour off
all but 2 tablespoons bacon drippings. Stir in dressing mixture and cook
over medium heat until mixture simmers. Add bacon to salad. Pour dressing
over salad and toss lightly, but well.

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