Korean Salad - cooking recipe

Ingredients

10 oz. fresh spinach
8 oz. fresh bean sprouts or canned, drained
1 (6 oz.) can sliced water chestnuts, drained
4 diced hard-cooked eggs
6 slices crisp-fried crumbled bacon

Preparation

Wash, dry and remove stems from spinach; tear into pieces into a large bowl.
Add bean sprouts, water chestnuts, eggs and bacon. Toss lightly.
Add dressing and toss again.