1 bag fresh spinach, washed and drained
1 can (16 oz.) bean sprouts
1 can (8 oz.) water chestnuts, drained and sliced
5 slices bacon, cooked and crumbled
2 hard cooked eggs, sliced
1/2 c. finely chopped celery
Red pimiento, sliced for garnish

DRESSING:

1 c. salad oil
1/2 c. sugar
1/4 c. vinegar
1 sm. onion, grated
2 tbsp. soy sauce
Salt and pepper

Combine spinach leaves, bean sprouts, water chestnuts, bacon and eggs in large bowl. In another bowl, mix together oil, sugar, vinegar, onion, soy sauce and add salt and pepper to taste. Pour desired amount of dressing over vegetables and toss to coat well. Makes about 8 servings.