1 1/2 to 2 lb. fresh spinach
1 c. water chestnuts, sliced and drained
1/2 lb. bacon, cooked and crumbled
Spring onions to taste, sliced

DRESSING:

1 c. salad oil
1/4 c. tarragon vinegar
1 tbsp. Worcestershire sauce
2/3 c. sugar
1/2 c. ketchup
1/2 med. onion, minced

Dressing is bet when flavors are allowed to blend overnight.