Korean Spinach Salad

Ingredients

Salad

• 1 pound fresh spinach
• 3 hard-cooked eggs, diced
• 6 to 8 slices crisp-cooked bacon, crumbled
• 2 cups fresh bean sprouts
• 1 (8 ounce) can water chestnuts, sliced

Dressing

• 1 cup oil
• 2/3 cup granulated sugar
• Salt, to taste
• 1 medium onion, grated
• 1/4 cup vinegar
• 1/3 cup ketchup
• 1 tablespoon Worcestershire sauce

Instructions

1. Trim and discard tough spinach stems. Rinse leaves well; pat dry and break into bite-size pieces in a salad bowl.
2. Add remaining salad ingredients.
3. Mix dressing ingredients together.
4. Toss salad with dressing.