2 qt Spinach; fresh torn 2 c Bean sprouts; fresh OR 1 cn Bean sprouts; drained (16oz) 1 cn Water chestnuts; sliced, -drained (8 oz can) 4 Eggs; hard-cooked, chopped 6 Bacon strips; cooked and -crumbled 1 sm Onion; thinly sliced
DRESSING:
1/2 c Brown sugar; packed 1/2 c Vegetable oil 1/3 c Vinegar 1/3 c Ketchup 1 tb Worcestershire sauce In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.