Salad(Korea) - cooking recipe

Ingredients

2 hard-cooked eggs
1 (16 oz.) bag fresh young spinach, washed, drained and chilled
1 c. drained canned bean sprouts
5 strips side bacon, fried crisp and crumbled
1 (4 oz.) water chestnuts, thinly sliced
French dressing

Preparation

Chop eggs.
Thinly slice spinach; add next 3 ingredients. Toss lightly with French dressing.
One cup fresh bean sprouts, blanched in water and cooled may be substituted for canned bean sprouts.
Yields 6 servings.