1 bag (10 to 16 oz.) fresh spinach
1 lg. can bean sprouts, drain
1 can sliced water chestnuts
4 eggs, boiled & chopped
8 strips of bacon, crumbled

DRESSING:

1 c. oil
1/4 c. vinegar
1 med. onion, chopped fine
1 tbsp. Worcestershire sauce
3/4 c. brown sugar
1/3 c. ketchup

Shred spinach into bite-size pieces. Add eggs and bacon pieces on top only. 8 servings. NOTE: Salad without dressing keeps 4 to 5 days.