Korean Salad - cooking recipe

Ingredients

1 bunch fresh spinach
1 can water chestnuts, drained (optional)
3 hard-cooked eggs
6 slices crumbled bacon

Preparation

Wash and clean spinach.
Fry bacon and crumble.
Chop boiled eggs.
Drain canned water chestnuts, if used and add to spinach with eggs and bacon; toss.