Korean Salad - cooking recipe

Ingredients

1 c. salad oil
1/2 c. catsup
1/2 c. sugar
1/4 c. wine vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. onion
1 pkg. spinach
1 can water chestnuts, drained and sliced
1 can bean sprouts, drained and rinsed
8 slices bacon
3 hard-boiled eggs, sliced

Preparation

Put oil, catsup, sugar, vinegar, Worcestershire sauce and onion in blender.
Mix spinach, water chestnuts and bean sprouts.
Pour over the dressing.
Cook bacon crisp and crumble over salad.
Slice the hard-boiled eggs.
Mix and toss.