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Lychee-Orange Salad

1 head of Boston or bibb lettuce, torn into bite-sized pieces
1 orange, peeled and cut into 1" pieces
½ cup fresh or canned lychees
2 thin slices of red onion, separated into rings
2 Tbsp reduced-fat chicken broth
1 Tbsp Lychee Vinegar
1 Tbsp orange juice
1 tsp olive oil

In a large bowl, combine the lettuce, oranges, lychees and onions. In a small bowl, whisk the broth, vinegar, juice and oil. Pour the dressing over the lettuce mixture, then toss gently until all ingredients are coated with dressing.

Servings: 4

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