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.

Servings: 2 servings, about 4 cups each
Total Time: 30 minutes
Ease of Preparation: Easy
Cuisine: American
Health: Healthy Weight, High Potassium, High Fiber

Ingredients:

8 large eggs

6 cups baby spinach

4 tablespoons Creamy Blue Cheese Dressing , divided

1 8-ounce can beets , rinsed and sliced

1 cup carrots , shredded

2 tablespoons chopped pecans , toasted (see Tip)

Steps:

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.

Nutrition: (Per serving)

Calories - 300
Carbohydrates - 26
Fat - 13
Saturated Fat - 3
Monounsaturated Fat - 6
Protein - 22
Cholesterol - 216
Dietary Fiber - 8
Potassium - 592
Sodium - 823
Nutrition Bonus - Vitamin A (240% daily value), Folate (35% dv), Vitamin C (30% dv), Calcium (15% dv).

Related Links:

  • Creamy Blue Cheese Dressing
  • Search for More EatingWell Recipes