1/3 c. bottled oil & vinegar dressing
2 tbsp. catsup
2 tsp. soy sauce
1 tsp. instant minced onion
1/2 tsp. sugar
1 pkg. (10 oz.) fresh spinach
1 can (16 oz.) bean sprouts, drained
1/4 c. sliced water chestnuts
3/4 lb. cooked roast pork, cut into julienne strips (about 3 c.)
4 slices bacon, crisply fried, crumbled
3 hard-cooked eggs, sliced

1. Mix dressing, catsup, soy sauce, onion and sugar; cover. Refrigerate to blend flavors.

2. Tear spinach into bite-size pieces into large salad bowl. Toss with bean sprouts and water chestnuts.

3. Arrange pork strips, bacon and egg slices on top of spinach mixture. To serve, toss with dressing. Makes 4 servings.