 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This is a delicous salad . Great to have on a hot summer day. 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 |
blue cheese dressing |
1/3 cup reduced-fat mayonnaise |
1/3 cup nonfat buttermilk, or nonfat milk |
1/3 cup nonfat plain yogurt |
1 tablespoon dijon mustard, mustard |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/4 cup crumbled blue cheese, (1 ounce) |
Directions:
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. 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.
3. Tips & Notes
4. 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
|
|