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 {Read More}