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Loaded Spinach Salad

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

Your rating: None Average: 4.5 (53 votes)

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.


READER'S COMMENT:
"tried it yesterday, except i had little crunchy salad toppers instead of nuts (who knew pecans are so expensive???) and ranch dressing. Yum!!!!! "
Loaded Spinach Salad Recipe

2 servings, about 4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 8 large eggs
  • 6 cups baby spinach
  • 4 tablespoons Creamy Blue Cheese Dressing, divided (recipe follows)
  • 1 8-ounce can beets, rinsed and sliced
  • 1 cup carrots, shredded
  • 2 tablespoons chopped pecans, toasted (see Tip)

This recipe calls for:

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Preparation

  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.
  2. 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.

Tips & Notes

  • Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 300 calories; 13 g fat ( 3 g sat , 6 g mono ); 216 mg cholesterol; 26 g carbohydrates; 22 g protein; 8 g fiber; 823 mg sodium; 592 mg potassium.

Nutrition Bonus: Vitamin A (240% daily value), Folate (35% dv), Vitamin C (30% dv), Calcium (15% dv).

Carbohydrate Servings: 1

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


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Recipe Categories

Health & Diet Considerations
High fiber
Healthy weight
Heart healthy
Low saturated fat
Low calorie
Diabetes appropriate
Gluten free
High potassium
Type of Dish
Main dish, vegetarian
Main dish, complete meal
Salad, main dish
Total Time
30 minutes or less
Style/Theme
Vegetarian
Quick (total 30 min. or less)
Cooking for 2
Ethnic/Regional
American
Servings
2
Meal/Course
Lunch
Season
Winter
Fall
Summer
Spring
Ease of Preparation
Easy
Main Ingredient
Eggs
Publication
The EatingWell Diet (2007)
March/April 2007
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