Ingredients

1-1/2 pound fresh spinach
8 ounces fresh bean sprouts
8-1/2 ounces can water chestnuts
6 slices bacon
3 hard boiled eggs

Dressing:
2/3 cup salad oil
1/3 cup sugar
1/2 cup catsup
1/2 cup vinegar
1/3 cup chopped green onions
2 teaspoons worcestershire sauce

Instructions

Wash and dry spinch thoroughly. Tear into bite sized pieces. Drain water chestnuts and slice. Fry bacon, drain and crumble.

Combine spinach, sprouts and water chestnuts. Cover and refrigerate.

Combine dressing ingrendients in a jar and shake well. Chill.

Just before serving pour dressing over salad and toss. Sprinkle with salt and papper. Garnish with sliced eggs and bacon.

Salad