1 lb. bag fresh spinach
3/4 C drained bean sprouts
1 C sliced water chestnuts, drained
1 sm. onion, finely chopped
2-4 hard-cooked eggs, sliced
1/2 lb. bacon, fried and crumbled

Rinse, dry and tear spinach into bite-size pieces. In salad bowl combine spinach with bean sprouts, water chestnuts and onion. At serving time pour cooled dressing over greans; toss, and garnish with egg slices and crumbled bacon.

Dressing
1/2 C salad oil
1/2 C brown sugar
1/4 C ketchup
2 TBS Worcestershire sauce
1/4 C red wine vinegar

Heat all ingredients in a saucepan just until sugar melts. Do not let mixture boil. Cool.

Cream Cheese Salad

1 C diced apples, peeled
1 C diced red apples, unpeeled
1 C chopped celery
1 C crushed or chunk pineapple
1 C chopped walnuts
1 (8oz.) pkg. cream cheese
1 pkg. lemon or lime jello

Layer in a 9 X 11 dish: apples, celery pineapple, walnuts. Heat 2 cups water for Jello just to boiling. Crumble cream cheese into this and gently beat with mixer. Add Jello mix, stir. Pour over the items in the dish. Chill for at least an hour.