Korean Salad - cooking recipe

Ingredients

1 bag spinach
1 can bean sprouts, drained
1 can sliced water chestnuts, drained
3 chopped hard-boiled eggs
6 slices bacon
1 c. oil
1/4 c. vinegar
1 Tbsp. Worcestershire sauce
1 medium onion, grated
1/3 c. catsup
3/4 c. sugar

Preparation

Cook bacon; drain and crumble.
In large salad bowl, mix spinach, sprouts, water chestnuts, eggs and bacon.
In a jar, combine oil, sugar, catsup, vinegar, Worcestershire sauce and onion; shake well.
Sprinkle dressing on salad and toss.
Serve. Dressing refrigerates well and is good on any salad.