1 bag fresh spinach
1/4 lb. crumbled cooked bacon
1 can sliced water chestnuts
1 can bean sprouts, drained
1 hard boiled egg, grated

POPPY SEED DRESSING:

1 1/2 c. sugar
2 tsp. dry mustard
2 tsp. salt
2/3 c. vinegar
3 tbsp. grated onion
1 1/2 c. salad oil
3 tbsp. poppy seeds

Clean and dry spinach. Fry bacon crisp and crumble. Layer spinach, bean sprouts and water chestnuts. Pour dressing over salad and sprinkle bacon and chopped egg on top.