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Prep Time: 10 min
Cook Time: 0 min

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Ingredients

For 4 Servings

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1/3 cup asian vinaigrette (recommended : newman's own)
2 tbsp syrup from canned lychees
1 scallion, finely chopped
1/2 tsp red pepper flakes
1 tsp sesame seeds
1 (9-oz) package baby spinach (recommended : fresh express)
1 (8-oz) can sliced water chestnuts, drained and liquid reserved (recommended: la choy)
1/2 (20-oz) can lychees in syrup , juice reserved (recommended: golden star)
1/4 cup real bacon crumbles
2 large hard-boiled eggs, peeled and quartered

Directions

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1 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.
2 Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs.

Directions

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1. 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.

2. Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs.

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