8 c. fresh spinach
1 c. fresh bean sprouts
1/2 c. sliced water chestnuts
4 slices bacon
1/4 c. finely chopped onion
3 tbsp. vinegar
3 tbsp. catsup
1 tbsp. sugar

Step 1: Tear spinach leaves into bite size pieces and place in a mixing bowl. Add fresh bean sprouts and sliced water chestnuts.

Step 2: Using kitchen shears or a sharp knife, cut bacon into small pieces. In a deep 12 inch skillet (an electric skillet works well, if you have one) cook bacon pieces over medium heat until crisp. Do not drain.

Step 3: Add onion, vinegar, catsup and sugar to bacon pieces and drippings, stirring to combine. Cook and stir until mixture is bubbly heated through.

Step 4: To prevent greens from overcooking, remove skillet from heat. Stir spinach mixture into skillet, tossing until all of the greens are slightly wilted and well coated. Turn salad into serving bowl; serve warm. Makes 8 servings. Trim the salad with sliced hard cooked egg, if you like.