Korean Salad - cooking recipe

Ingredients

2 pkg. frozen spinach
1 (No. 2) can bean sprouts, crumbled
8 slices bacon, fried
3 hard-boiled eggs, sliced
1 c. salad oil
3/4 c. sugar
1/3 c. catchup
1/4 c. vinegar
1 Tbsp. Worcestershire sauce
1 small onion, chopped

Preparation

Cook and drain spinach.
Mix bean sprouts, bacon and eggs. Toss like salad.
Blend oil, sugar, Worcestershire sauce, onion, catsup and vinegar a few minutes.
Pour over spinach mix and chill.