1 bag spinach
1 sm. can bean sprouts, drained (optional)
1 sm. can water chestnuts, drained & sliced thin (optional)
2 eggs, hard boiled & sliced
8 slices bacon, fried crisp & crumbled
1 sm. onion, thin sliced & separated in rings

Hard boil the eggs, cool and slice. Fry the bacon strips, crumble and have ready. Wash spinach leaves and devein the stems and thick veins. Break or tear into pieces. Spin in salad spinner or blot in paper towels to dry, and toss in bowl and refrigerate to retain crispness. Toss with greens the sprouts, water chestnuts, boiled eggs, bacon and onion. Serve with Spinach Salad Dressing.