- 4 cups torn spinach leaves
- 2 cups torn iceberg lettuce
- 1 1/2 cups broccoli florets
- 1 1/4 cups cauliflowerets
- 1 cup chow mein noodles
- 8 bacon strips, cooked and crumbled (optional)
- 2 hard-cooked eggs, sliced
- 2 green onions, finely chopped
- 3 fresh mushrooms, thinly sliced
- 3 radishes, sliced
- DRESSING:
- 1 cup vegetable oil
- 3/4 cup sugar
- 1/3 cup cider vinegar
- 1/4 cup chopped onion
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- In a large salad bowl, toss the first 10 ingredients. Place dressing ingredients in a blender; cover and process until combined. Serve with salad. Refrigerate leftover dressing.