Korean Salad - Michigan Country Lines Magazine

Ingredients

• 2 10-oz. bags fresh spinach, large stalks removed
• 1 7-oz. can sliced water chestnuts, drained
• 3 hard-cooked eggs, sliced
• 1 8-oz. can bean sprouts, drained (or 2 c. fresh sprouts)
• 1 medium red onion, thinly sliced
• 1/2 lb. bacon, cooked crisp and crumbled