10 oz. spinach
8 slices bacon, crisp and crumbled
1 c. bean sprouts
2 hard-cooked eggs, chopped
1 can sliced water chestnuts

DRESSING:

1 c. oil
1/2 c. sugar
1/4 c. vinegar
1/3 c. ketchup
2 tbsp. Worcestershire sauce
1 sm. onion, chopped

Pour on Korean Salad right before serving.