Title: Korean salad
 Categories: Salads, Korean
      Yield: 1 Servings
 
 
  1 lb. fresh spinach, washed, stemmed and torn 1 small can bean
  sprouts, drained 1 can sliced water chestnuts, drained 6-8 slices
  bacon, fried crisp and crumbled 2 hard cooked eggs, chopped 4 oz.
  slivered blanched almonds Combine all ingredients in a large bowl and
  toss with dressing just before serving. Dressing 1 cup light
  vegetable oil 1/2 cup sugar 1/3 cup wine vinegar 1 small onion,
  minced salt and pepper to taste
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