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 (or 4 eggs and keep all the yolks)
• 6 cups baby spinach
• 4 tablespoons Light Creamy Blue Cheese Dressing, divided
• 1 8-ounce can beets, rinsed and sliced
• 1 cup carrots, shredded
• 2 tablespoons chopped pecans, toasted (see Recipe Tip)

Instructions

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.

Recipe Tip:

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

Notes

Makes 2 servings

Each serving counts as 2 proteins, 1 restricted vegetable, 2 fats