2 bags spinach, cleaned and dried
2 c. water chestnuts, sliced
4 hard boiled eggs, sliced
1 can bean sprouts, drained
1/2 lb. bacon, sliced, diced and cooked
1 med. Bermuda onion, sliced into rings

DRESSING:

1 c. oil
1/4 c. cider vinegar
1/3 c. tomato catsup
1/2 c. sugar
2 tsp. salt
1 tbsp. Worcestershire sauce

Place all ingredients in a large salad bowl. Mix dressing ingredients together and set aside. Dressing can be made ahead of time. Just before serving pour over remaining ingredients and toss. To serve as a luncheon salad add shrimp. Serves 10.