2 qt. fresh spinach leaves, torn
1 (16 oz.) can bean sprouts, drained
1 (8 oz.) can sliced water chestnuts, drained
4 hard cooked eggs, diced
6 slices bacon, fried and crumbled
1 sm. onion, thinly sliced

DRESSING:

1/2 c. packed brown sugar
1/2 c. salad oil
1/3 c. vinegar
1/3 c. ketchup
1 tbsp. Worcestershire sauce

In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. In a large bowl, toss all salad ingredients. Just before serving, pour dressing over salad and toss. 8 servings.