2957. SPINACH and LYCHEE SALAD with BACON and WATER CHESTNUTS

yields four servings


For Dressing:

1/3 cup vinaigrette
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
1 (8-ounce) can sliced water chestnuts, drained and liquid reserved
1/2 (20-ounce) can lychees in syrup, juice reserved
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. 

 

 

bacon recipe courtesy of: Sandra Lee, "Asian Flavor," Semi-Homemade Cooking, Food Network, 2008