2 quarts fresh torn spinach

1 can (16oz) bean sprouts, drained, or 2 cups fresh bean sprouts

1 can (8oz) sliced water chestnuts, drained

4 hard-cooked eggs, chopped

6 bacon strips, cooked and crumbled

1 small onion, thinly sliced

Dressing:

1/2 cup packed brown sugar

1/2 cup vegetable oil

1/3 cup vinegar

1/3 cup ketchup

1 tablespoon 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 the salad and toss. Makes 8 servings.