Korean Spinach Salad - cooking recipe

Ingredients

1 package fresh spinach
1/2 lb bacon
1 (8 ounce) can water chestnuts
1 (14 ounce) can bean sprouts
3 hard-boiled eggs, diced
1/2 lb sliced mushrooms (optional)
Dressing
1 cup cooking oil
1/4 cup vinegar
1 onion, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/3 cup ketchup
3/4 cup sugar

Preparation

Wash and drain spinach; break into bite-sized pieces.
Fry, drain, and crumble bacon.
Toss bacon and spinach with water chestnuts, bean sprouts, and eggs.
Combine all dressing ingredients and mix well.
Pour dressing over salad and serve.
Note: This dressing is great on tossed salads, too!