1 lb. spinach, stems removed
3/4 can drained bean sprouts (or 1 can water chestnuts)
1/2 lb. bacon, fried & crumbled
3-4 boiled eggs, chopped
1 sm. onion, chopped
1/2 c. salad oil
1/2 c. sugar
1/2 c. catsup
2 tbsp. Worcestershire sauce
1/2 c. malt or cider vinegar

Combine spinach, bean sprouts, water chestnuts, crumbled bacon, chopped egg and onion. Combine salad oil, sugar, catsup, Worcestershire sauce, and vinegar. Toss salad ingredients together. Combine dressing ingredients and shake well. Add to salad at last minute. A portion of bacon and egg may be reserved for garnish. Serves 8.