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..

Vegetarian Breakfasts-Breakfast Burrito-Breakfast Ideas-Heart Recipes-Test Kitchen

robotheartrecipes:Robot Heart Recipes Test Kitchen: 10 Easy...

robotheartrecipes:Robot Heart Recipes Test Kitchen: 10 Easy Vegetarian BreakfastsSo even though your kitchen may find itself abuzz with holiday food prep and cookie baking this week, you (and your house guests) still need to eat breakfast, right? Here is a list of Robot Heart Recipes Test Kitchen Approved quick, easy, and healthy vegetarian (some are vegan too!) breakfast ideas to keep your holiday motor running!Berries with Cashew Cream and GranolaBreakfast Quinoa with BlueberriesFig and Flax MuesliMediterranean Tofu ScrambleMillet with Pineapple, Coconut, and FlaxseedPeanut Butter French ToastSanta Fe Breakfast BurritoSouthwestern Style Breakfast Sweet PotatoesStrawberry and Goat Cheese English MuffinToast with Cinnamon-Almond Butter and Sliced Pears read more..

Cup Cider Vinegar-Pickling Liquid-Teaspoons Salt-Place Eggs

Pickled Eggs

1 15-ounce can beets
1 cup cider vinegar
2 teaspoons salt
1 medium onion, sliced into rings
Drain liquid from beets into a small saucepan, reserving the beets for another use. Add vinegar, sugar, salt, bay leaves and cloves to the pan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the pickling liquid into a large deep bowl and stir in onions; set aside to cool for 1 hour. Meanwhile, 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. When the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid.) Cover and refrigerate for 24 hours. Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container. Serve the onions (which are also delicious on burgers) alongside the eggs, if desired.
Per serving: 88 calories read more..