Spinach Salad - cooking recipe

Ingredients

10 oz. bag fresh spinach
8 oz. can water chestnuts, sliced
14 oz. can bean sprouts, drained
3 hard-boiled eggs, thinly sliced
1/4 c. cider vinegar
1 grated medium onion
1 c. vegetable oil
1/3 c. catsup
2 Tbsp. Worcestershire sauce
1/2 c. sugar
pinch of salt

Preparation

To blender, add vinegar and onion; grind.
Add remaining ingredients and blend well.
Refrigerate until ready to use. Remove stems from spinach and tear leaves into bite-size pieces. Add water chestnuts, bean sprouts and eggs in a large salad bowl. Toss well with dressing.
Let stand about 15 minutes before serving to let flavors blend.