1 lb. fresh spinach
16 oz. can bean sprouts
8 oz. can sliced water chestnuts
8 oz. bacon (fried crisp & crumbled)

Tear spinach and mix all of the above. Cover and refrigerate until ready to serve. Mix dressing and store in covered container until ready to serve.

DRESSING:

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

Mix together and store. Just before serving, pour dressing over spinach salad and toss lightly.