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EatingWell
Loaded Spinach Salad
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
Directions
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.
Tips
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
Serving Size:
about 4 cups Per Serving:
283 calories; protein 23g; carbohydrates 21.1g; dietary fiber 6g; sugars 10.2g; fat 12.7g; saturated fat 3g; cholesterol 190.8mg; vitamin a iu 17967.8IU; vitamin c 32.8mg; folate 244.8mcg; calcium 198.2mg; iron 5.5mg; magnesium 122.5mg; potassium 1100.2mg; sodium 789.7mg; thiamin 0.2mg.
Exchanges:
4 vegetable, 2 lean meat, 1 1/2 fat
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