Thanksgiving Spinach Salad & Sweet Onion Dressing - cooking recipe

Ingredients

2 eggs
10 -12 slices bacon
1/2 cup slivered almonds
2 (8 ounce) bags spinach (see NOTE)
1 (6 ounce) can water chestnuts, sliced
1 (15 ounce) can bean sprouts
1 (6 ounce) can mandarin oranges
Dressing
1 cup canola oil
1 medium yellow onion, quartered
1/8 cup cider vinegar
3/4 cup brown sugar, packed
1/3 cup catsup
1 teaspoon Worcestershire sauce

Preparation

Hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat--let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop.
While that is working, fry the bacon, crumble into bite-size pieces; set aside.
Toast the almonds to a light golden brown (watch carefully so they don't burn).
Dump greens into a large serving bowl; set aside.
Drain the chestnuts, sprouts and oranges (rinse with sink sprayer -- and let drip while the eggs and bacon are working); set aside.
DRESSING: Add all these ingredients to a blender and PULSE whirl until well-mixed (but NOT pulverized---you want to see little flecks of onion in there).
Add water chestnuts, sprouts and oranges to the greens.
Drizzle dressing lightly over salad; toss gently.
Serve salad along with remaining dressing.
NOTE: Make one bag spinach, the other bag Romaine or a mixture of something interesting.