Spinach Salad
Like many spinach salads, this one features lots of chopped-up hard-boiled egg. The pecans add a pleasing crunch. Enjoy with the tangy Blue Cheese dressing.
5 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
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 and chop the eggs.
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.
Creamy Blue Cheese Dressing
Creamy blue cheese dressing is still rich and delicious when you make it with low-fat dairy products and reduced-fat mayonnaise. Choose the tangiest aged blue cheese you can find; its flavor will go a long way
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat buttermilk, or nonfat milk
1/3 cup nonfat plain yogurt
2 tablespoons tarragon vinegar, or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground Watkins Black Pepper
1/4 cup crumbled blue cheese (1 ounce)
Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.
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