1 bag spinach
2 cans water chestnuts
1 can bean sprouts
1/2 lb. bacon
4 hard cooked eggs

Clean, drain, dry and tear spinach. Fry bacon crisp and crumble. Thinly slice water chestnuts and add to spinach. Drain bean sprouts and add. Chop eggs and add.

DRESSING:

1 c. salad oil
1/2 c. vinegar
1 onion, chopped
3/4 c. sugar
1 tbsp. Worcestershire sauce
2 tsp. salt
1/3 c. catsup

Mix all in blender for 5 minutes. Toss slightly with spinach.