Ingredients
2 quarts fresh torn spinach1 can (16 ounces) bean sprouts1 can (8 ounces) sliced water chestnuts, drained4 hard-boiled large eggs, chopped6 bacon strips, cooked and crumbled1 small onion, thinly slicedDRESSING:1/2 cup packed brown sugar1/2 cup canola oil1/3 cup vinegar1/3 cup ketchup1 tablespoon Worcestershire sauce
Preparation
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.
