Name: Loaded Spinach Salad
Cook time: 30 min
Total time: 40 min
Ingredients: 0.33300000429153 cup low-fat mayonnaise; 1/3 cup buttermilk or nonfat milk; 0.33300000429153 cup nonfat plain yogurt; 2 tablespoons tarragon vinegar or white vinegar; 1 tablespoon Dijon mustard; 0.5 teaspoon salt; 0.5 teaspoon freshly ground pepper; 0.25 cup crumbled blue cheese; 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)

Loaded Spinach Salad

5.0

(4)

3 Reviews

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.

EatingWell Test Kitchen

Updated on August 16, 2019

Loaded Spinach Salad — Photo: Ken Burris

Cook Time:

30 mins

Additional Time:

10 mins

Total Time:

40 mins

Servings:

Yield:

2 servings, about 4 cups each

Nutrition Profile:

Gluten-Free Healthy Aging Healthy Immunity High-Protein Low Added Sugars Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

Creamy Blue Cheese Dressing

⅓ cup low-fat mayonnaise
1/3 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)

Directions

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.
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.
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.)

Tips

Make Ahead Tip: The recipe makes 1 1/4 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 Facts (per serving)

283	Calories
13g	Fat
21g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 283
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 6g	21%
Total Sugars 10g
Protein 23g	46%
Total Fat 13g	16%
Saturated Fat 3g	15%
Cholesterol 191mg	64%
Vitamin A 17968IU	359%
Vitamin C 33mg	36%
Folate 245mcg	61%
Sodium 790mg	34%
Calcium 198mg	15%
Iron 6mg	31%
Magnesium 123mg	29%
Potassium 1100mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.