Loaded Spinach Salad
- cal. (kcal) 300
- Makes: 1 servings
- Prep: 20 mins
- Start to Finish: 30 mins
- Carb Grams Per Serving: 26
Creamy Blue Cheese Dressing, divided
beets, rinsed and sliced
chopped pecans, toasted (see Tip)
- Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.
- Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.
- Tip: To toast chopped nuts and seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition InformationServings Per Recipe: 1
PER SERVING: 300 cal., 13 g total fat (3 g sat. fat), 216 mg chol., 823 mg sodium, 26 g carb. (8 g fiber), 22 g pro.