Easy Southern Cooking

Easy Southern Cooking/ Spinach Salad

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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.)