Spinach salad

During the 70's we lived on Maplegrove Ave. in Royal Oak...I think the block's claim to fame was that there were 80 kids under the age of eighteen.  In any event, all those kids made for great block parties.  Whiffle ball, volleyball, egg tosses, shoe hunts, and great food.  Each family brought their own main and then a side or dessert to pass for the big buffet set up in the middle of the street. This salad came from one of those parties.  I've seen a couple of versions on the Internet.  It's called Korean Spinach Salad....

Dressing:
1/2 cup vegetable oil
1/2 cup ketchup
1/2 cup sugar
1 medium to large onion, chopped
1 Tbl. Worcestershire sauce
salt and pepper to taste
Place all ingredients in a blender and process until smooth

Salad:
1  9 oz. bag baby spinach
4 hard boiled eggs, sliced
1 can sliced water chestnuts
1 small can bean sprouts, rinsed and drained ( fresh work well too)
1/2 lb. bacon, cooked crisp and crumbled
Toss all ingredients together

Pass the dressing separately