Korean Salad - cooking recipe

Ingredients

1 large bag spinach, washed and stemmed
1 can water chestnuts, drained well
5 strips bacon, fried crisp and crumbled
1 can bean sprouts, rinsed in cold water, drained and dried with paper towel
2 hard-boiled eggs, chopped
1/2 sliced red onion (thin)

Preparation

Combine and add dressing just before serving.