1 1/2 lbs. spinach
1 sm. can water chestnuts, sliced
1 c. chopped celery
1/2 c. bean sprouts, rinsed & drained
2 hard boiled eggs, diced
5 strips browned, crumbled bacon

DRESSING:

1/2 c. vinegar
1 c. vegetable oil
1 chopped onion
1/2 tsp. salt
1/3 c. catsup
1/2 c. sugar

Wash spinach, remove stems and tear into bite size pieces in a bowl. Add rest of ingredients on top. Refrigerate until right before serving. Mix dressing ingredients and refrigerate. To serve, pour on dressing, toss and serve.