Dressing
1 cup oil
½ cup. Sugar
1/3 cup catsup
¼ cup vinegar
1 T. Worcestershire
1 red onion, diced
1 t. salt
¼ t. black pepper


Salad
2 bunches spinach, washed and then wrapped in a dish towel and refrigerated
4 eggs, boiled and cooled
1 cup bean sprouts
½ lb. bacon, fried and diced
1 can refrigerated water chestnuts

1 cup oil 1/3 cup catsup 1 T. Worcestershire 1 red onion, diced 1 t. salt 2 bunches spinach, washed and then wrapped in a dish towel and refrigerated 4 eggs, boiled and cooled 1 cup bean sprouts 1 can refrigerated water chestnuts

Make dressing a day ahead if possible to allow the flavors to blend. Note: it’s better to make only as much salad as you’re going to eat because once you add the dressing, the salad will wilt and you won’t have leftovers for the next day.