3/4 pkg. fresh spinach
1 can bean sprouts
3/4 head lettuce
1 can sliced water chestnuts
2 hard boiled eggs
1 lb. bacon, fried crisp and broken into tiny pieces
1 pkg. Chinese egg noodles

DRESSING:

1 c. salad oil
1/2 c. dark vinegar
1 tsp. Worcestershire sauce
1/2 c. catsup
1 med. onion (grated)
1 tsp. salt
1 tbsp. sugar

Mix first 4 ingredients, leave in tupperware bowl. Prepare dressing day before. Put all ingredients in blender, store in jar until just before serving. Then pour dressing over salad, lay sliced eggs on top, and sprinkle bacon all over salad, and top with egg noodles.