Spinach Salad

10 oz bag fresh spinach
5 oz can water chestnuts, drained and sliced
1 lb can bean sprouts
4 eggs, hard boiled and sliced
8 slices bacon, cooked crisp and crumbled
1 recipe dressing, below

Wash, drain, and cut spinach in bite size pieces  Slice water chestnuts very thin  Combine all ingredients and toss with dressing  Serve very cold.  Serves 10.

Dressing:

1 cup salad oil
¾ cup sugar
1/3 cup catsup
¼ cup vinegar
1 small onion, finely chopped (optional)
1 Tablespoon Worcestershire sauce
salt to taste

Combine in a jar with tight fitting lid  Shake well, chill and shake again before pouring over salad.  (This dressing is good on any tossed salad.)