Spinach and Lychee Salad

• 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

1. In a jar or sealable container, combine vinaigrette and 2 tablespoons reserved lychee juice, scallion, red pepper flakes, and sesame seeds.
2. Shake vigorously; set aside.
3. Add spinach and water chestnuts to a large bowl.
4. Add dressing and toss.
5. Top with lychees, bacon bits, and eggs.

asian vinaigrette, syrup, scallion, red pepper, sesame seeds, baby spinach, water chestnuts, bacon crumbles, eggs

Taken from www.foodnetwork.com/recipes/spinach-and-lychee-salad-recipe.html (may not work)