Korean Salad - cooking recipe

Ingredients

1 pkg. fresh spinach
1 can bean sprouts
1 can water chestnuts
4 hard-boiled eggs
1/2 lb. bacon
1 c. Wesson oil
1/2 c. sugar
1/3 c. warm ketchup
1 tsp. onion juice
1/4 c. vinegar
1 tsp. salt
1 tsp. Worcestershire sauce

Preparation

Break and take the spinach stems out.
Rinse and drain bean sprouts.
Slice water chestnuts.
Chop eggs.
Cook and break up bacon.
Mix the spinach, bean sprouts, water chestnuts, eggs and bacon together.