Loaded Spinach Salad

Loaded Spinach Salad

9 Reviews
From: EatingWell Magazine, March/April 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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • Creamy Blue Cheese Dressing
  • ⅓ cup low-fat mayonnaise
  • ⅓ cup buttermilk or nonfat milk
  • ⅓ cup nonfat plain yogurt
  • 2 tablespoons tarragon vinegar or white vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup crumbled blue cheese
  • Salad
  • 8 large eggs
  • 6 cups baby spinach
  • 4 tablespoons Creamy Blue Cheese Dressing, divided
  • 1 8-ounce can beets, rinsed and sliced
  • 1 cup shredded carrots
  • 2 tablespoons chopped pecans, toasted (see Tip)


  • Active

  • Ready In

  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.)
  • Make Ahead Tip: The recipe makes 1¼ cups dressing (Step 1); cover and refrigerate extra dressing for up to 1 week. Stir before using.
  • Tip: To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: about 4 cups
  • Per serving: 283 calories; 13 g fat(3 g sat); 6 g fiber; 21 g carbohydrates; 23 g protein; 245 mcg folate; 191 mg cholesterol; 10 g sugars; 0 g added sugars; 17,968 IU vitamin A; 33 mg vitamin C; 198 mg calcium; 6 mg iron; 790 mg sodium; 1,100 mg potassium
  • Nutrition Bonus: Vitamin A (359% daily value), Folate (61% dv), Vitamin C (55% dv), Iron (33% dv), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 vegetable, 2 lean meat, 1½ fat

Reviews 9

July 08, 2015
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By: EatingWell User
Good salad but... Separate eggs, and poach the whites. Save those egg yolks for use on something else that requires egg yolks. Pros: Lots of fresh produce Cons: Wasting egg yolks is not cool
January 29, 2015
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By: EatingWell User
great salad, but calories aren't on track Calories for 1 hard boiled eggs is 78 calories alone. 312 calories for 4 eggs. Other than that great salad. Pros: Great salad , Cons: miscalculated calories
March 05, 2012
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By: ann.enderle
quick, delicious, filling! I've made this a few times now, and I LOVE it. i buy enough ingredients to have it a couple times during the week. The single dressing recipe makes plenty. Then i just throw together enough for a serving and top with the dressing. Fresh, tasty salad all week long. Pros: few ingredients, easy to throw together if you do just a bit of prep the night before, healthy Cons: none
May 19, 2010
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By: EatingWell User
tried it yesterday, except i had little crunchy salad toppers instead of nuts (who knew pecans are so expensive???) and ranch dressing. Yum!!!!!
November 01, 2009
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By: EatingWell User
This salad was delicious. My husband loved it and the beets were perfect in it.
September 21, 2009
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By: EatingWell User
I've been making this recipe for months and it's one of my favorites. However, I am not a fan of bleu cheese so I substitute ff ranch and it's delicious. Janie Palmer, Portland, OR
September 21, 2009
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By: EatingWell User
Mmmmmmmm..... it looks so delicious!! Darren, Woodlands, Si
September 21, 2009
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By: EatingWell User
This salad was very tasty. However, recent research has indicated that the lutein in egg yolks is much more effective at preventing age-related macular degeneration than any other source, even spinach. Since both my grandmothers suffered blindness from this condition in their later years, I shudder at the idea of tossing out the very thing that might help prevent it. I prefer to use fewer whole eggs while reaping the benefits of the nutrients and cut down on fat and calories in some other way. Anonymous, Stoughton, MA
September 21, 2009
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By: EatingWell User
I made this salad one day and it was all I could think about the next. I rushed home to devour it and made if for friends again the very next day. As a vegetarian (and a salad fanatic) I look for ways to add protein to my salads to make them more filling. This has the eggs, the nuts, and the high-protein yogurt. The dressing is amazing--so creamy yet low-fat. Anonymous, Washington, DC
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