1 lb. spinach
1 can water chestnuts
1 can bean sprouts
1/2 lb. bacon
2 hard boiled eggs
Grated Cheddar cheese

DRESSING:

1 c. oil
3/4 c. sugar
1/4 c. vinegar
1/3 c. catsup
2 tbsp. Worcestershire sauce
1 lg. onion

Wash, drain and break up spinach. Drain chestnuts and sprouts. Combine with the spinach. Cook the bacon crisp and drain. Cool and break up. Add to the greens along with the sliced up egg.

Best if the dressing is prepared ahead of time and refrigerated. This dressing will keep several weeks and I often make up more than 1 batch at a time. I also heat up the sauce ingredients together to blend and dissolve the sugar. Then I add the onion.