This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(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