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Loaded Spinach Salad

http://www.eatingwell.com/recipes/loaded_spinach_salad.html

From EatingWell:  March/April 2007, The EatingWell Diet (2007)

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, this recipe uses just two whole eggs, plus the whites from six additional eggs, for a satisfying spinach salad that keeps the calories in check.

2 servings, about 4 cups each | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

Creamy Blue Cheese Dressing

Salad

Preparation

  1. To prepare dressing: Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.
  2. To prepare salad: 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.
  3. Toss spinach and 2 tablespoons of the dressing in a large bowl. Divide between 2 plates. Top with the chopped eggs, beets, carrots and pecans. Drizzle with 2 more tablespoons dressing. (Refrigerate the extra dressing for up to 1 week.)

Nutrition

Per serving : 270 Calories; 12 g Fat; 3 g Sat; 5 g Mono; 189 mg Cholesterol; 20 g Carbohydrates; 23 g Protein; 6 g Fiber; 803 mg Sodium; 1098 mg Potassium

1 Carbohydrate Serving

Exchanges: 4 vegetable, 2 lean meat, 1 1/2 fat

Tips & Notes