1 head romaine lettuce
1 (16 oz.) can bean sprouts
1 (5 oz.) can water chestnuts, drained and sliced
5 slices bacon, fried and crumbled
2 hard boiled eggs, chopped

DRESSING:

1 c. salad oil
1/3 c. catsup
2 tbsp. chopped onion
1/2 c. sugar
1/4 c. white vinegar
2 tbsp. Worcestershire sauce

Combine lettuce, bean sprouts, water chestnuts, bacon and eggs; toss. Combine salad oil, catsup, onion, sugar, vinegar, and Worcestershire sauce. Mix well. Pour over salad.