1 1/2 lb. spinach
8 oz. fresh bean sprouts
1 can (5-6 oz.) water chestnuts, drained & sliced
5 slices bacon
2/3 c. salad oil
1/3 c. sugar
1/3 c. catsup
1/3 c. red wine vinegar
1/3 c. finely chopped onion
2 tsp. Worcestershire sauce
Salt & pepper
2 hard cooked eggs, sliced

Wash and tear spinach leaves into bite-size pieces. Combine with bean sprouts and water chestnuts. In a frying pan over medium heat, fry bacon until crisp; drain and crumble into spinach. Cover and refrigerate.

Combine oil, sugar, catsup, vinegar, onion and Worcestershire. Shake or stir to blend. Just before serving, pour dressing over spinach and toss gently until well mixed; season to taste with salt and pepper; garnish with sliced eggs.