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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Asian Flavor

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Total:: 10 min
Prep:: 10 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Spinach and Lychee Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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; 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