1/2 lb. fresh spinach, torn
1 c. canned bean sprouts
1/2 c. sliced water chestnuts
1 med. red onion, in rings

DRESSING:

1/2 c. salad oil
1/2 c. soy sauce
2 tbsp. lemon juice
1 1/2 tbsp. each: grated onion, toasted sesame seeds
1/4 tsp. pepper

Wash and trim spinach. Dry. Chill. Soak sprouts in ice water in refrigerator for several hours. Arrange spinach in salad bowl; top with well-drained sprouts, then with water chestnuts. Blend ingredients for dressing thoroughly. Pour over salad. Toss gently. Serves 6.