1 lb. fresh spinach
1 c. drained bean sprouts
1/2 c. oil
1/3 c. sugar
1/3 c. catsup
1 tsp. salt
1 tsp. Worcestershire sauce
1 tbsp. grated onion
8 slices bacon, cooked & crumbled
4 hard boiled eggs, chopped

Tear spinach in bite-size pieces into salad bowl. Add bean sprouts. Combine oil, sugar, catsup, salt, Worcestershire and onion in jar; shake vigorously. Pour over salad; toss lightly. Garnish with bacon and egg. Serves 6.

Variation: Add 1 (8 ounce) can water chestnuts, drained and sliced, for extra crunch.