2 qt. torn spinach
1 (16 oz.) can bean sprouts, drained or fresh bean sprouts
1 (8 oz.) can sliced water chestnuts, drained
4 hard-cooked eggs, chopped
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced

Dressing:

1/2 c. 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 dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

Yields 8 servings.