2 bunches spinach
8 slices bacon, cooked and crumbled
2 hard-boiled eggs, finely chopped
1 can water chestnuts, drained and sliced
1 c. fresh bean sprouts

DRESSING:

1 c. salad oil (canola oil is best)
3/4 c. sugar
1/3 c. catsup
1/4 c. white vinegar
1/4 c. chopped onion, finely chopped
2 tsp. Worcestershire sauce

Blend in blender or food processor. Cover and chill. Makes 2 1/2 cups.

NOTE: 3/4 cup sugar is too sweet, so I try to offset with more vinegar or Worcestershire sauce.