Korean Salad

Ingredients

• 1 pkg fresh spinach
• 1 can bean sprouts
• 1 can water chestnuts
• 4 hard-boiled eggs
• 12 lb bacon
• 1 c Wesson oil
• 12 c sugar
• 13 c warm ketchup
• 1 tsp onion juice
• 14 c vinegar
• 1 tsp salt
• 1 tsp Worcestershire sauce

Directions

1. Break and take the spinach stems out
2. Rinse and drain bean sprouts
3. Slice water chestnuts
4. Chop eggs
5. Cook and break up bacon
6. Mix the spinach bean sprouts water chestnuts eggs and bacon together