Korean Salad No. 2

(submitted by:  Lillian G.)

1 lb. fresh Spinach

bean sprouts

3 hard boiled eggs

6 to 8 pieces bacon (bacon bits)

1 - 8oz. can water chestnuts, sliced

Dressing:

1 cup oil

1/2 cup sugar

salt to taste

1/4 cup vinegar

1/3 cup catsup

1 medium onion (grated)

1 Tbsp Worcestershire sauce

Trim and discard tough spinach stems, rinse leaves well, pat dry.  Break into bite sze pieces into sald bowl.  Add remaining salad ingredients.  Mix dressing ingredients together.  Toss salad with dressing.