#1221 - Spinach Salad

(by Shirley McNevich)

1 container fresh spinach (washed and broken into bite sized pieces)
3 hard boiled eggs (peeled and chopped)
2 small cans sliced water chestnuts (drained)
5 slices cooked bacon (crumbled)
1 cup bean sprouts (drained)
Dressing: 1 cup canola oil; 1/2 to 1 onion (chopped); 1/3 cup Heinz ketchup; 1 TBSP Worcestershire sauce; 3/4 cup white sugar; 1/4 cup cider vinegar

In a bowl add canola oil, ketchup, Worcestershire sauce, white sugar and cider vinegar--stir to mix. Add the chopped onion to the dressing (optional)--stir. In a large salad bowl layer the ingredients--spinach first, then chopped eggs, then sliced water chestnuts, then crumbled bacon, then bean sprouts--refrigerate the salad and the dressing separately until ready to serve. When ready to serve pour dressing on top of salad and toss all ingredients until coated.