Korean Salad - cooking recipe

Ingredients

1 lb. fresh spinach
1 (No. 2) can bean sprouts, drained
8 slices bacon
3 hard-boiled eggs
1 can sliced water chestnuts
1 c. salad oil
1/3 c. sugar
1/3 c. catsup
1/4 c. vinegar
1 Tbsp. Worcestershire sauce
1 medium onion, grated
salt to taste

Preparation

Toss the spinach with the bean sprouts.
Dice the hard-boiled eggs and fry; crumble the bacon and add to the vegetables along with the water chestnuts.
Combine the salad oil, sugar, catsup, vinegar, Worcestershire sauce and grated onion in a food processor to make the dressing.
Add salt to taste and mix with the vegetables.