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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 |
Directions:
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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