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Spinach and Lychee Salad

For Dressing:

1/3 cup Asian Vinaigrette (recommended: Newman's Own)
2 tablespoons lychee juice Funkin Puree
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)
10 fresh peeled and pitted fresh lychees
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.



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