Spinach and Bacon Salad with Waterchest Nuts, Bean Sprouts and Mushrooms

• 4 slices bacon
• 12 cups spinach freshly stemmed, washed and dried
• 1 cup red onion very thinly sliced
• 8 ounces water chestnuts drained, rinsed and coarsely chopped
• 2 cups mung bean sprouts
• 2 cups mushrooms freshly sliced
• 1 x - sweet and sour dressing, (recipe see link below)
• 1 large egg, hard-boiled peeled and coarsely chopped

1. Cook bacon in a skillet over medium heat until crisp, turning once a few minutes, 6 to 8 minutes.
2. Drain on paper towels and coarsely crumble.
3. Add spinach, onion, water chestnuts, sprouts and mushrooms in a large bowl, and toss until well mixed.
4. Drizzle dressing over the salad and divide among 6 serving plates.
5. Top with chopped egg and crumbled bacon.
6. Serve.

bacon, red onion, water, bean sprouts, mushrooms, sour dressing, egg

Taken from recipeland.com/recipe/v/spinach-bacon-salad-waterchest--51852 (may not work)