1 1/2 lbs. fresh spinach
8 oz. fresh bean sprouts
1 (8 1/2 oz.) can water chestnuts, drained and sliced
5 slices of bacon
Salt and pepper to taste
2 hard boiled eggs, sliced

DRESSING:

2/3 c. salad oil
1/3 c. sugar
1/3 c. ketchup
1/3 c. white wine vinegar
1/3 c. finely chopped green onion
2 tsp. Worcestershire sauce

Trim and discard spinach stems. Rinse leaves and pat dry. Tear into bite-sized pieces. Combine spinach, sprouts, water chestnuts in bowl. Fry bacon and crumble into spinach. Cover and refrigerate. In jar, combine oil, sugar, ketchup, vinegar, onion and Worcestershire sauce. Stir and chill. Just before serving, pour dressing over and toss. Sprinkle with salt and pepper. Garnish with eggs. Serves 8.