Loaded Spinach Salad
From fluffy24 13 years agoIngredients
- 8 large eggs shopping list
- 6 cups baby spinach shopping list
- 4 tablespoons Creamy blue cheese dressing, divided (recipe follows) shopping list
- 1 8-ounce can beets, rinsed and sliced shopping list
- 1 cup carrots, shredded shopping list
- 2 tablespoons chopped pecans, toasted (see Tip shopping list
- blue cheese dressing shopping list
- . shopping list
- 1/3 cup reduced-fat mayonnaise shopping list
- 1/3 cup nonfat buttermilk, or nonfat milk shopping list
- 1/3 cup nonfat plain yogurt shopping list
- 1 tablespoon Dijon mustard, mustard shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1/4 cup crumbled blue cheese, (1 ounce) shopping list
How to make it
- 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
People Who Like This Dish 1
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- fluffy24 Cranston, RI
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