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, 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.

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)

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).

1 Carbohydrate Serving

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