1 lb. fresh spinach
1 (8 oz.) can water chestnuts, drained and chopped
1 (16 oz.) can bean sprouts, drained
1/4 lb. bacon, cooked and diced
4 hard-cooked eggs, sliced

DRESSING:

1/2 c. oil
1/4 c. red wine vinegar
1/3 c. sugar
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/4 c. catsup

Combine dressing ingredients. Blend and chill well. Rinse spinach and break into small pieces, removing stem. Add bacon pieces and drained water chestnuts and bean sprouts. Refrigerate.

When ready to serve, toss salad with dressing. Garnish with egg slices and serve immediately. Serves 8-10.