1 head romaine, torn in bite-size pieces
1 (16 oz.) can beans sprouts, rinsed & drained
1 (5 oz.) can water chestnuts, drained & sliced
5 pieces bacon, crisp-cooked & crumbled
2 hard-boiled eggs, sliced
1 c. oil
1/2 c. sugar
1/3 c. catsup
1/4 c. vinegar
2 tsp. Worcestershire sauce
2 tbsp. grated onion

In large salad bowl, combine romaine, bean sprouts, water chestnuts, bacon and eggs. Season to taste with salt and pepper. To prepare dressing, mix in a screw top jar: oil, sugar, catsup, vinegar, onion and Worcestershire sauce. Shake well. Pour over salad. Toss lightly. Serves 6 to 8.