1 lg. bunch spinach
1/2 lb. fresh bean sprouts (optional)
1 (6 oz.) can water chestnuts, drained and thinly sliced
1 (2 oz.) pkg. slivered almonds, toasted
8 strips crispy cooked bacon, crumbled
4 hard boiled eggs, finely chopped

Remove and discard any tough spinach stems. Wash spinach thoroughly, breaking leaves into bite size pieces; dry and chill. In a salad bowl, mix spinach, sprouts, water chestnuts, almonds, and bacon. Toss with sweet and tangy dressing until well mixed; garnish with chopped eggs and serve immediately. Serves 6 to 8.