Crisp Spinach Salad - cooking recipe

Ingredients

1 1/2 lb. spinach
8 oz. fresh bean sprouts
1 (5 to 6 oz.) can water chestnuts, drained and sliced
5 slices bacon
2/3 c. salad oil
1/3 c. each: catsup and sugar
1/3 c. red wine vinegar
1/3 c. finely chopped onion
2 tsp. Worcestershire sauce
pepper
2 hard-cooked eggs, sliced

Preparation

Trim and discard the tough spinach stems.
Rinse the leaves well; dry and break into bite size pieces.
In a very large salad bowl, combine the spinach, bean sprouts and water chestnuts.
In a frying pan over medium heat, fry the bacon until crisp; drain and crumble into spinach.
Cover and refrigerate.