Popeye Salad

• 1 lb. fresh spinach
• 1 (16 oz.) can bean sprouts, drained
• 1 (8 oz.) can water chestnuts, drained
• 2 hard-cooked eggs, chopped
• 2 medium onions, sliced
• 1/3 c. catsup
• 1/3 c. sugar
• 1/3 c. oil
• 1/3 c. cider or wine vinegar
• 1 Tbsp. Worcestershire sauce
• 1/4 c. bacon bits

1. Wash and chop spinach.
2. Drain bean sprouts and water chestnuts. Slice water chestnuts.
3. Combine spinach, bean sprouts, water chestnuts, eggs and onions.
4. Cover and refrigerate until serving time.
5. Shake catsup, sugar, oil, vinegar and Worcestershire sauce together in a jar.
6. At serving time, place vegetables in a large salad bowl or in individual salad bowls.
7. Spoon dressing over salad and top with bacon bits.
8. (Or, bacon bits may be added to dressing.)
9. Yields 10 to 12 servings.

fresh spinach, bean sprouts, water chestnuts, eggs, onions, catsup, sugar, oil, cider, worcestershire sauce, bacon bits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817250 (may not work)