Korean Salad

posted by Nicole

1/2 lb. Spinach
3 hard-boiled eggs, sliced
6 slices crisp bacon, crumbled
1/2 cup fresh mushrooms, sliced

Dressing:
1/2 cup Ketchup
1/2/ cup sugar
1/4/ cup oil
1/4/ cup vinegar
1 small onion, chopped coarsely

Break up spinach. Add remaining ingredients and toss. Pour dressing over just before servicing.

Mix dressing in a jar. Refrigerate preferably for 24 hours.

This recipe may be doubled.