DRESSING:

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

SALAD:

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

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

This salad is an excellent way to get your family to eat spinach. Luckily, there rarely is any leftover since it doesn't stay crisp.