Title: Tangy spinach salad
 Categories: Salads, Kooknet
      Yield: 8 Servings
 
  1 1/2 lb Fresh Spinach
      8 oz Fresh Bean Sprouts
  8 1/2 oz Can Water Chestnuts, drained
           And sliced
      5 sl Bacon, fried, drained and
           Crumbled
      2    Hard-Cooked Eggs, sliced
      2 tb Sesame Seeds, toasted

MMMMM-------------------TANGY SPINACH DRESSING------------------------
    2/3 c  Salad Oil
    1/4 c  Granulated Sugar
    1/3 c  Catsup
    1/2 c  White or Red Wine Vinegar
    1/3 c  Green Onion, finely chopped
      1 tb Worcestershire Sauce
 
  Trim and discard tough spinach stems. Rinse leaves and pat dry. Tear
  into bite-sized pieces. Layer the sprouts, water chestnuts and
  spinach into your salad bowl (in that order, so that the spinach
  leaves won't get sorry from being underneath the water chestnuts.) On
  top of the spinach leaves, add the crumbled bacon and the chopped
  egg. Cover and refrigerate.
  
  Combine all the dressing ingredients in a jar or bowl. Shake, or
  blend well with a wire whip.
  
  Just before serving, pour dressing over the salad and toss well.
  Sprinkle on toasted sesame seeds and toss again.
  
  Note: To toast sesame seeds, place in a small, heavy, ungreased
  skillet over medium-high heat. Toast until you hear the seeds begin
  to pop, shaking the pan to keep the seeds from scorching.