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.

Makes 2 servings, about 4 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

8 large eggs
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing (recipe follows), divided
1 8-ounce can beets, rinsed and sliced
1 cup shredded carrots
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.

NUTRITION INFORMATION: Per serving: 300 calories; 13 g fat (3 g sat, 6 g mono); 216 mg cholesterol; 26 g carbohydrate; 22 g protein; 8 g fiber; 823 mg sodium; 592 mg potassium.


Nutrition bonus: Vitamin A (240% daily value), Folate (35% dv), Vitamin C (30% dv), Calcium (15% dv).


Exchanges: 4 vegetable, 2 lean meat, 1 1/2 fat


1 Carbohydrate Serving

TIP: 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.

RELATED RECIPES: Creamy Blue Cheese Dressing

I made this salad one day and it was all I could think about the next. I rushed home to devour it and made if for friends again the very next day. As a vegetarian (and a salad fanatic) I look for ways to add protein to my salads to make them more filling. This has the eggs, the nuts, and the high-protein yogurt. The dressing is amazing--so creamy yet low-fat.

Anonymous, Washington, DC

This salad was very tasty. However, recent research has indicated that the lutein in egg yolks is much more effective at preventing age-related macular degeneration than any other source, even spinach. Since both my grandmothers suffered blindness from this condition in their later years, I shudder at the idea of tossing out the very thing that might help prevent it. I prefer to use fewer whole eggs while reaping the benefits of the nutrients and cut down on fat and calories in some other way.

Anonymous, Stoughton, MA

Mmmmmmmm..... it looks so delicious!!

Darren, Woodlands, Si