Crunchy Spinach Salad

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.