1 pkg. fresh spinach
1 can bean sprouts
1 can sliced water chestnuts
4 hard boiled eggs
1/2 lb. bacon fried crisp
Sliced fresh raw mushrooms

SALAD DRESSING:

1 c. oil
1/2 c. sugar
1/4 c. vinegar
1/3 c. catsup
2 tbsp. Worcestershire sauce
1 tsp. salt
Minced fresh onion to taste

Wash spinach and refrigerate. Refrigerate sprouts and chestnuts. Mix spinach, bean sprouts, water chestnuts, eggs and mushrooms. Set aside.

Dressing: Mix all ingredients together in shaker until well blended. Mix dressing with salad greens and top with crumbled bacon.