2 qt. fresh torn spinach
1 can (16 oz.) bean sprouts, drained or 2 c. fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
4 hard-cooked eggs, chopped
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced
1/2 c. packed brown sugar
1/2 c. vegetable oil
1/3 c. vinegar
1/3 c. ketchup
1 tbsp. Worcestershire sauce

In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all remaining ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

Serves 8.