Korean Salad - cooking recipe

Ingredients

1 pkg. spinach
1 can bean sprouts/or use fresh
1 can water chestnuts, sliced
1 can bamboo shoots
3 hard cooked eggs, chopped
1/4 c. chopped fresh parsley
6 slices bacon, crisply fried and then crumbled

Preparation

In a large bowl, toss together salad ingredients along with the crumbled bacon.
Add the dressing and toss again.
Serve immediately.
(Do not add the dressing until you are ready to serve the salad as it will slightly wilt the spinach and immediately start to lose its heat.)