1 bag fresh spinach
1 can bean sprouts
1 can water chestnuts, sliced
3 hard-boiled eggs, sliced
1/2 lb. bacon, cooked & crumbled

DRESSING:

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

On day before blend dressing ingredients, mixing well. Refrigerate overnight.

Wash spinach, remove stems and tear into pieces. Dry. Toss together with bean sprouts, water chestnuts and eggs. At serving time add dressing and top with bacon. Serves 6 to 8.