2 lb. fresh spinach, well rinsed and drained
1 can bean sprouts, well chilled
4 hard boiled eggs, chopped
1 can sliced water chestnuts, well chilled
1 c. crumbled bacon bits

Chill a can of bean sprouts and a can of water chestnuts in the refrigerator overnight; drain well before using. Place cleaned and drain spinach torn into bite-size pieces into a serving bowl. Add drained bean sprouts and water chestnuts. Toss in bacon bits and chopped hard-boiled eggs. Toss well and serve with Spinach Salad Dressing. Serves 6 to 8.

SPINACH SALAD DRESSING:

1 c. cooking oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
1/2 c. chopped onion
1 tbsp. Worcestershire sauce

In blender, mix the ingredients and serve on Spinach Salad Supreme. If blender is not available, shake ingredients in a large jar for 2 minutes. Refrigerate any extra dressing.