SALAD:

1 lb. pkg. fresh spinach
3 or 4 boiled eggs, sliced
8 slices bacon
1 can bean sprouts
1 can water chestnuts (sliced thin)

DRESSING:

1 c. oil
3/4 c. sugar
1/3 c. catsup
1/2 tsp. salt
1/4 c. vinegar
1 tbsp. Worcestershire
1 sm. grated onion

Cut bacon into small pieces, fry and drain. Drain bean sprouts and water chestnuts. Combine spinach, eggs, bacon, bean sprouts and water chestnuts in large bowl. Set aside.

Mix ingredients for dressing in blender and pour over salad mixture. Toss until well coated.