Theresa 's Spinach Salad With Lychee Mango Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is named after my sister Theresa because she left a bunch of lychee' at my house. I ate a couple then thought a dressing made out of these would be really good. And it is! If you never had fresh lychee 's before I highly suggest you give them a try. Just peel the skin and enjoy the juicy fruit. It 's very sweet, refreshing just like her! You can use the rest of the dressing as a really good cold soup or just cut the recipe in 1/2. Ingredients:
4 cups baby spinach leaves, cleaned and dried |
3 ounces sweet onions, sliced thin |
25 lychees |
1 fresh lime juice |
1 ounce candied ginger, chopped |
3 tablespoons mild olive oil |
1 mango, peeled and pitted (1/2 for dressing and 1/2 for garnish) |
1/3 cup cashews, toasted |
salt |
Directions:
1. Toss onion slices and spinach together.
2. Plate spinach and place 4-5 lychees in center.
3. Arrange 6-8 mango slices in circle on spinach.
4. Sprinkle cashews on salad.
5. In a blender blend peeled and seeded lychee`s, remaining mango, lime juice, olive oil, salt and ginger.
6. Blend till smooth.
7. Pour some over salad.
8. Refrigerate the rest for an other use.
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