Korean Salad

• 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

1. In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2. 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.
3. Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

salad oil, sugar, ketchup, vinegar, salt, eggs, bacon, fresh spinach, water chestnuts, fresh bean sprouts, mushrooms

Taken from www.allrecipes.com/recipe/98843/korean-salad/ (may not work)