As Heather mentioned, this weekend was my birthday and I had a blast. Some friends and I went out to Coopers Rock, West Virginia for some camping and climbing. I’m a firm believer that everyone should have a cake on their birthday, but after Saturday I may have to amend that to cakes and smores. Mmm…

Lychee Puree

I finally got a chance to make something with the lychee my sister gave me as a gift, and after a weekend of eating from bags (I swear, I eat worse camping than I do at home) I opted to go the healthy route with a salad. I posted a somewhat similar recipe not too long ago using apples and lemon as the dominant flavors, but went much more mild this time around. Lychee’s creamy flavor is soft and subtle so this won’t hit you like a punch, but still good for something different.

Baby Spinach Salad with Lychee Vinaigrette

Baby Spinach Salad with Lychee Vinaigrette

4 ounces lychee; peeled and seeded
3 tablespoons white whine vinegar
3 tablespoons olive oil

8 ounces spinach; roughly chopped
8 ounces mandarin oranges
2 bartlet pears; chopped
1 carrot; grated

Blend the lychees and strain. Mix the juice, vinegar and olive oil to form your vinaigrette. This is pretty thin, so feel free to add more oil if you want it thicker. Toss your spinach and fruit together then add the vinaigrette. Enjoy.