1 bag fresh spinach or greens
1 can chow mein noodles
1 can bean sprouts, drained and crisped
1 can water chestnuts, drained and sliced
4 hard boiled eggs, chopped
1/2 lb. bacon, fried crisp

Tear spinach or greens into large salad bowl. Crisp bean sprouts by soaking in ice water for 30 minutes or so, then draining and wrapping in a towel. Add noodles, sprouts, water chestnuts, and chopped eggs. Crumble bacon over all.

Add desired amount of dressing just before serving. Use remaining dressing on other salads later. Keep dressing refrigerated. Serves 8-10.

DRESSING:

1/3 c. white vinegar
1 tsp. Worcestershire sauce
1 lg. onion, chopped
3/4 c. sugar
1 tsp. salt
1 c. oil

Place all ingredients in blender; blend until creamy.