DRESSING:

3/4 c. sugar
1 c. salad oil
1/3 c. ketchup
1/4 c. cider vinegar
2 tbsp. Worcestershire sauce
1 med. onion

SALAD:

1 pkg. spinach
1 can bean sprouts, rinsed and drained
1 can water chestnuts, drained and sliced
2 hard-boiled eggs, chopped
5 strips bacon, fried and crumbled

DRESSING: Combine ingredients in blender until smooth and refrigerate; keeps 2 weeks.

SALAD: Wash and drain spinach; rinse and drain bean sprouts; add all ingredients and refrigerate until ready to use. Serve dressing on the side.