Crunchy Chinese Pork Salad


½ lb. sliced bacon
¾ to 1 lb. cubed cooked pork
8 cups torn iceberg lettuce
1 (8 oz.) can sliced water chestnuts, drained
½ cup sliced green onion
¼ cup salad oil
3 tbsps. soy sauce
2 tbsps. honey
2 tbsps. catsup
1 tsp. dry mustard
1 (3 oz.) can chow mein noodles

In a large skillet cook bacon till crisp, drain and crumble. In a large bowl combine bacon, pork, lettuce, water chestnuts and green onion. Cover and refrigerate 2 to 3 hours. For dressing, in a screw top jar, combine oil, soy sauce, honey, catsup, and dry mustard. Cover and shake well. Chill. At serving time, add dressing and chow mein noodles to salad, stirring lightly to coat. Serve immediately Makes 4-6 servings.