1 1/2 lbs. fresh spinach
8 oz. fresh bean sprouts
1 can (8 1/2 oz.) water chestnuts, drained & sliced
5 slices bacon
Salt & pepper, to taste
2 hard-cooked eggs, sliced

DRESSING:

2/3 c. salad oil
1/3 c. sugar
1/3 c. ketchup
1/3 c. white wine vinegar
1/3 c. green onion, finely chopped
2 tsp. Worcestershire sauce

Trim and discard spinach stems. Rinse leaves and pat dry. Tear into bite-sized pieces. Combine spinach, sprouts, and water chestnuts in bowl. Fry bacon, drain and crumble into spinach. Cover and refrigerate. In jar, combine oil, sugar, ketchup, vinegar, onion and Worcestershire sauce. Stir and chill. Just before serving, pour dressing over and toss. Sprinkle with salt and pepper. Garnish with eggs.