1 lb. fresh spinach
1 can bean sprouts, drained
1 can water chestnuts, drained and sliced thin
1/2 lb. bacon, cooked crisp and crumbled (set some aside for garnish)
3-4 hard cooked eggs, chopped fine (set some aside for garnish)
1 sm. onion, chopped

DRESSING:

1 c. oil
2/3 c. sugar
1/3 c. ketchup
1 tbsp. Worcestershire sauce
1/4 c. malt or cider vinegar

Wash spinach and remove stems. Toss with bean sprouts, water chestnuts, bacon, eggs, and onion. For dressing combine in blender or shake well in jar the oil, sugar, ketchup, Worcestershire sauce, and vinegar. Add dressing when ready to serve. Garnish with reserved bacon and chopped egg. Serves 6-8.