1 lb. spinach
1 can sliced water chestnuts
3 hard-cooked eggs, chopped
1 can bean sprouts
1/2 lb. sauteed bacon, crumbled

DRESSING:

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

Wash and dry spinach; tear into small pieces. Toss with other salad ingredients. Mix dressing in blender. Pour over salad. This dressing is good over a tossed salad. Makes about 2 cups. Store in refrigerator.