Like many spinach salads, this one features lots of chopped-up hard-boiled egg. But since most of the calories in an egg are in the yolk, we use just two whole eggs, plus the whites from six additional eggs. The result is a rich, eggy, satisfying spinach salad that keeps the calories in check.
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.
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.
Calories 300, Total Fat 13 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 216 mg, Sodium 823 mg, Carbohydrate 26 g, Fiber 8 g, Protein 22 g, Potassium 592 mg. Daily Values: Vitamin A 240%, Vitamin C 30%, Calcium 15%. Exchanges: Vegetable 4,Lean Meat 2,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet