1/2 lb. bacon
2 bags fresh spinach
1 can bean sprouts
2 cans water chestnuts
4 hard-cooked eggs
1 c. salad oil
1/4 c. sugar
1/2 c. white vinegar
2 tsp. salt
1/3 c. catsup
1 tbsp. Worcestershire sauce
1 med. onion, sliced thin

Fry bacon until crisp. Hard boil eggs. Cool and chop. Set bacon and eggs aside.

Destem, wash, and drain spinach. Drain bean sprouts and chestnuts. Mix spinach, sprouts and chestnuts. Add chopped eggs. Mix together oil, sugar, vinegar, salt, catsup, Worcestershire sauce and onion. Pour on spinach mixture. Toss. Sprinkle bacon on top.