DRESSING:

1/2 c. brown sugar
1/2 c. salad oil
1/3 c. vinegar
1/3 c. catsup
1 tbsp. Worcestershire sauce

SALAD:

2 qt. fresh spinach leaves torn
1 can bean sprouts, drained
1 can sliced water chestnuts, drained
4 hard cooked eggs, peeled and diced
6 slices bacon, fried and crumbled
1 sm. onion, sliced

In a bottle, combine all dressing ingredients. Shake well to mix. Set aside. In a large salad bowl, toss all salad ingredients. Just before serving pour dressing over salad and toss. Yield: 8 servings.