1 lg. bunch spinach
1/2 lb. fresh bean sprouts
1 can (6 oz.) water chestnuts, drained and sliced
5 strips crisply cooked bacon, crumbled

SALAD DRESSING:

2/3 c. salad oil
1/3 c. each catsup, red wine vinegar and finely chopped onion
2 tsp. Worcestershire sauce
Salt and pepper
2 hard cooked eggs, sliced

Remove and discard tough spinach stems. Break leaves into bites sized pieces. In a salad bowl mix together, spinach, sprouts, water chestnuts and bacon. Cover and refrigerate. Combine dressing ingredients and blend well. Pour over spinach and gently toss. Season with salt and pepper. Garnish with sliced eggs. Makes 8 servings. This is a very elegant salad and absolutely delicious.