Korean Salad - cooking recipe

Ingredients

2 (10 oz. each) bags fresh spinach, rinsed
1 (7 oz.) can sliced water chestnuts, drained
3 hard-cooked eggs, sliced
1 medium red onion, thinly sliced
1/2 lb. bacon, cooked and crumbled
1 c. corn oil
1/4 c. cider vinegar
1/3 c. tomato catsup
1/3 c. sugar
2 tsp. salt or to taste
1 Tbsp. Worcestershire sauce

Preparation

Drain spinach well and place in a large bowl. Add water chestnuts, eggs and onion.
Mix well and refrigerate until just before serving time.