2 pkg. spinach
2 c. water chestnuts
4 hard cooked eggs
1 can bean sprouts
2 lb. bacon

DRESSING:

1/2 c. salad oil
1/2 c. wine or tarragon vinegar
1 med. onion, sliced thin
3/4 c. white sugar
1 tsp. salt
1/3 c. catsup

Break spinach into small pieces; drain water chestnuts and slice thin. To this, add eggs chopped, well drained bean sprouts and bacon fried crisp and crumbled. Serve with dressing listed.