1 1/2 lbs. fresh spinach
8 oz. fresh or canned bean sprouts
1 (8 1/2 oz.) can water chestnuts, drained and sliced
5 slices bacon, fried
2/3 c. salad oil
1/3 c. sugar
1/3 c. catsup
1/3 c. white wine vinegar
2 tsp. Worcestershire sauce
Salt and pepper
2 hard boiled eggs, sliced

Tear rinsed spinach into bite sized pieces. Combine spinach, sprouts and water chestnuts. Crumble bacon into salad. Cover and refrigerate.

Combine oil, sugar, catsup, vinegar, onion and Worcestershire sauce. Stir and chill.