Korean Salad

Ingredients

• 1 cup salad oil
• 3/4 cup sugar
• 1/2 cup ketchup
• 1/4 cup vinegar
• Salt and pepper to taste
• 2 eggs
• 1 pound bacon
• 1 pound fresh spinach, torn
• 1 (4 ounce) can water chestnuts, drained and chopped
• 1 cup fresh bean sprouts
• 8 mushrooms, sliced

Directions

In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.

Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.

Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.

In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.