1 head romaine lettuce, torn into bite - size pieces
1 lb. can bean sprouts, drained (or fresh)
5 oz. can water chestnuts, sliced (2/3 c.)
5 slices bacon, crisp - cooked, drained and crumbled
2 hard cooked eggs, sliced (diced)
1 c. salad oil
1/2 c. sugar
1/3 c. catsup
1/4 c. vinegar
2 tbsp. grated onion
2 tsp. Worcestershire sauce

In salad bowl, combine romaine, bean sprouts (chopped), water chestnuts, bacon and eggs. Leave bacon and eggs until just before serving and dressing. Sprinkle lightly with salt and pepper.

For dressing, combine remaining ingredients. Blend in electric blender or shake well in a screw - top jar until well mixed. Add to salad just before serving and toss lightly.