Korean Spinach Salad

3/4 cup olive oil
1/4 cup white vinegar
1/4 small onion, chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/3 cup ketchup
1/2 cup sugar

1 pound baby spinach
6 slices bacon, cooked
6 ounces water chestnuts
3 eggs, hard boiled
6 button mushrooms, sliced

1. Combine oil, vinegar, onion, Worcestershire sauce, salt, ketchup and sugar and mix well.
2. Toss together spinach, baby, water chestnuts and mushrooms. Dice 2 of the eggs and combine with the rest of the ingredients.
3. Pour dressing over salad and toss to coat. Garnish with remaining egg.

Makes 6 servings