DRESSING:

1/2 c. packed brown sugar
1/2 c. salad oil
1/3 c. vinegar
1/2 c. ketchup
1 tbsp. worcestershire sauce

SALAD:

2 qts. fresh spinach leaves, torn
1 can (16 oz.) bean sprouts, drained
1 can (8 oz.) sliced water chestnuts
4 hard cooked eggs, diced
6 slices bacon, fried and crumbled
1 sm. onion, thinly sliced

In a bottle or jar combine all dressing ingredients. Shake well to mix. Set aside. In a large salad bowl toss all salad ingredients. Just before serving pour dressing over salad and toss.