Spinach and Lychee Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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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


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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