1 pkg. fresh spinach
12 oz. fresh bean sprouts
12 oz. mushrooms, sliced
3 hard boiled eggs, sliced
8 oz. bacon
1 (6 oz.) can water chestnuts, optional

Clean fresh spinach, bean sprouts and sliced mushrooms. Prepare hard boiled eggs and cook the bacon until it is crisp. Cut or break bacon into small pieces. Slice eggs, add water chestnuts if desired and toss all ingredients together in a large bowl. Serves 4-6.

SPINACH SALAD DRESSING:

1/2 c. vegetable oil
1/4 c. granulated sugar
1/2 tbsp. vinegar
1/4 c. ketchup
1/2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 sm. sweet onion, finely chopped
1/2 sm. pkg. Pepperidge Farm corn bread crumbs (optional topping)

Mix or shake the above ingredients thoroughly. Add the dressing to the spinach salad a few minutes before serving and toss again before adding the Pepperidge Farm corn bread crumbs topping. Prepare single servings before adding the topping.