1 (10 oz.) pkg. fresh spinach
1 (8 oz.) bunch fresh bean sprout
1 (6 oz.) can water chestnuts, drained and sliced
4 hard cooked eggs, sliced
6 strips bacon, crisply fried and crumbled

Wash, dry and remove stems from spinach and tear into pieces. Add the bean sprouts, water chestnuts, eggs and bacon; toss lightly.

Dressing:

1 c. vegetable oil
1/2 c. white vinegar
3/4 c. sugar
1/4 c. brown sugar, packed
1/3 c. catsup
1 tbsp. Worcestershire sauce
1 med. onion, quartered
Dash salt

Combine all of the dressing ingredients in a blender and blend on high speed for a few seconds. Add dressing to salad and toss again lightly.