DRESSING:

1 c. vegetable oil
3/4 c. sugar
1/3 c. ketchup
1/4 c. vinegar
1 tsp. Worcestershire sauce
1 tbsp. chopped onion (or less, to taste)
1/4 tsp. salt

SALAD:

1 lb. fresh spinach, washed and drained
1 (16 oz.) can bean sprouts, drained, or 2 c. fresh bean sprouts
1 (8 oz.) can water chestnuts, drained and thinly sliced
2 hard-cooked eggs, sliced
8 slices bacon, fried crisp and crumbled

For Dressing: Combine all ingredient in a blender. Blend well and refrigerate. To assemble salad: In a large bowl, combine salad ingredients. Pour desired amount of dressing over all. Toss well. Refrigerate remaining dressing for future use. Serve 6-8.