Serves 4

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. Total Time: 30 minutes Creamy Blue Cheese Dressing
  • ⅓ cup reduced fat mayonnaise
  • ⅓ cup buttermilk or skimmed milk
  • ⅓ cup fat free natural yogurt
  • 2 tablespoons of white vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup crumbled blue cheese
  • 8 large eggs
  • 6 cups baby spinach
  • 4 tablespoons Creamy Blue Cheese Dressing
  • Slice beetroot
  • Shredded carrots
  • 2 tablespoons chopped toasted* pecans
Cooking Directions To prepare dressing: Whisk mayonnaise, 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. To prepare salad: hard boil all the eggs, drain off the boiling 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 of the dressing in a large bowl. Divide between 2 plates, top with the chopped eggs, beetroot, carrots and pecans. Drizzle with 2 more tablespoons dressing. Refrigerate the extra dressing for up to 1 week. *To toast chopped nuts, cook in a small dry pan over medium-low heat, stirring constantly for 2-4 minutes, until lightly browned.