1 bag washed spinach
1 (8 oz.) can water chestnuts, sliced
1 (16 oz.) can bean sprouts
5 slices bacon, fried & crumbled
2 hard cooked eggs, chopped coarsely

DRESSING:

1/2 c. sugar
1 c. oil
2 tbsp. Worcestershire sauce
1/3 c. ketchup
1/4 c. vinegar
1 med. onion, grated
Salt to taste

Dry spinach and remove stems. Break into bite-size pieces. Drain chestnuts and bean sprouts and add together with bacon and eggs. Mix ingredients for dressing and use as much as desired on salad. Toss. Makes 6-8 servings.