Blue Cheese Dressing-Chopped Pecans-Baby Spinach-Cup Carrots-Place Eggs

Spinach Salad

6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing, divided (recipe follows)
1 8-ounce can beets, rinsed and sliced
1 cup carrots, shredded
2 tablespoons chopped pecans, toasted
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.
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.
Per serving: 300 calories 2 servings, about 4 cups each read more..