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Loaded Spinach Salad

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Nutritional Information
(per serving)
Calories300
Total Fat13g
Saturated Fat3g
Cholesterol216mg
Sodium823mg
Total Carbohydrate26g
Dietary Fiber--
Sugars--
Protein22g
Calcium--

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Ingredients

  • 8 large eggs
  • 6 cup(s) baby spinach
  • 4 tablespoon(s) Creamy Blue Cheese Dressing, divided
  • 1 can(s) beets, rinsed and sliced
  • 1 cup(s) carrots, shredded
  • 2 tablespoon(s) chopped pecans, toasted (see Tip)

Details

Servings 2
Adapted from realage.com

Preparation

Step 1

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.

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