1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 (10 ounce) package fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-cooked eggs, sliced
2 tablespoons sunflower kernels


Beat the first 6 ingredients in a small saucepan. Cook and mix it over low heat to a 160 degrees F settings. Take pan off the stove top and allow it to cool.

Toss spinach with bean sprouts, bacon and green onions in a small bowl. Drizzle this with 1/2 cup of the salad dressing, tossing until coated. Use egg slices and sunflower kernels as garnish. Serve and have the remaining dressing chilled.