Photo: Spinach and Lychee Salad Recipe
Ingredients
For Dressing:
- 1/3 cup Asian Vinaigrette (recommended: Newman's Own)
- 2 tablespoons syrup from canned lychees
- 1 scallion, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
For Salad:
- 1 (9-ounce) package baby spinach (recommended: Fresh Express)
- 1 (8-ounce) can sliced water chestnuts, drained and liquid reserved (recommended: La Choy)
- 1/2 (20-ounce) can lychees in syrup, juice reserved (recommended: Golden Star)
- 1/4 cup real bacon crumbles
- 2 large hard-boiled eggs, peeled and quartered
Directions
In a jar or sealable container, combine vinaigrette and 2 tablespoons reserved lychee juice, scallion, red pepper flakes, and sesame seeds. Shake vigorously; set aside.
Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs.
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By shannon51270_12...
Kansas City, 65
on March 14, 2010
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My husband saw you make this recently and asked if I'd make it. Finding the lychees was a bit of an adventure as we're very new to this area. However the search led me to an awesome Asian market as well as a City Market. Salad was great. Even my picky 4 year old gobbled it up and asked for more 'lychee'! Thanks Sandra Lee!
By Chef #1366064
denver co
on March 12, 2010
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this is a nice and different salad. i have done it with logans as well as lychees.
because i don't like eggs, i substitued those little tiny canned corn ears
that you find in the oriental section of the grocery. they provide the nice color-
without being and "egg".
By carol_7631306
York Haven, PA
on May 01, 2008
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This recipe gave me a yeast infection. That was fun.
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