Korean Salad And Dressing - cooking recipe

Ingredients

16 oz. fresh spinach, torn
1 (16 oz.) can bean sprouts, rinsed and drained
1 (7 oz.) can water chestnuts, drained and chopped
3 hard-boiled eggs, sliced
4 oz. bacon, crisp-fried and crumpled

Preparation

Combine spinach, bean sprouts, water chestnuts, eggs and bacon bits in salad bowl.
Add dressing (recipe follows); toss to mix well.
Serve immediately.
Makes 10 servings.