1 lb. fresh spinach
1 sm. can sliced water chestnuts
1 can bean sprouts
1/2 lb. crisp crumbled bacon
4 sliced hard boiled eggs

DRESSING:

1 c. salad oil
3/4 c. sugar
1/4 c. vinegar
1/3 c. ketchup
2 tsp. salt
1 tbsp. Worcestershire sauce
1 med. onion, grated

Toss salad ingredients. Mix dressing ingredients in a blender until smooth, adding oil last. Refrigerate for several hours so flavors blend.

VARIATION:

Add sliced mushrooms, Spanish onions and omit bean sprouts and water chestnuts. Assemble salad as above leaving egg and bacon for garnish on top.