Korean Salad Name: 1SG Sandra Lee Edwards Base: Fort Knox, KY Recipe: 1 1/2 lbs fresh spinach 1 can sliced water chestnuts 1 can bean sprouts 3 diced hard boiled eggs 6 strips of bacon, crumbled 1 cup salad oil ¾ cup sugar ¼ cup vinegar 2 tsp Worcestershire sauce ¾ cup ketchup ¼ tsp salt 1 medium onion, diced Mix all ingredients gently and serve with slotted spoon.