2 pkg. spinach
2 c. water chestnuts
4 boiled eggs
1 can bean sprouts
2 lbs. bacon

DRESSING:

1/2 c. salad oil
1/2 c. wine or tarragon vinegar
1 med. onion, sliced thin
3/4 c. white sugar
1 tsp. salt
1/3 c. catsup

Break spinach into small pieces; drain water chestnuts, slice thin. To this, add chopped eggs, well-drained bean sprouts and bacon, fried crisp and crumbled. MUST be served with above dressing.