Nutrition Facts

Serving Size 4 cups

Servings Per Recipe 2

Amount Per Serving
Calories 270
Total Fat 11g
  Saturated Fat 2g
  Monounsaturated Fat 5g
  Polyunsaturated Fat
Total Carbohydrate 25g
  Dietary Fiber 8g
Protein 21g
Sodium 740mg

Loaded Spinach Salad by


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.

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)


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.

Yield: 2 servings

Serving Suggestions:

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.