Saturday, October 23, 2010

Loaded Spinach Salad

Yes, yes, we went to Morimoto for dinner tonight but I haven't loaded up my camera so you will just have to deal with my review of last night's crazy-easy salad. This is fantastic, by the way. Very easy, very tasty. My mom would love it. I will definitely keep this around.

So. Yummy salad. Easily tweaked. And if you don't like the salad but love blue cheese, what a seriously fantastic blue cheese dressing recipe!

salad

Loaded Spinach Salad
Eating Well

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.

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.


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

Servings: 2

Creamy Blue Cheese Dressing

Creamy blue cheese dressing is still rich and delicious when you make it with low-fat dairy products and reduced-fat mayonnaise. Choose the tangiest aged blue cheese you can find; its flavor will go a long way.
Make Ahead Tip : Cover and refrigerate for up to 1 week. Stir before using.


1/3 cup reduced-fat mayonnaise
1/3 cup nonfat buttermilk -- or nonfat milk
1/3 cup nonfat plain yogurt
2 tablespoons tarragon vinegar -- or white vinegar
1 tablespoon Dijon mustard -- mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup crumbled blue cheese -- (1 ounce)

Whisk mayonnaise, buttermilk (or 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.

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