The Healthy Option Salad with Egg


Serves: 2


8 Large eggs

6 Cups baby spinach

4 Tbsp. creamy blue cheese dressing

8 oz. can beets (rinsed and sliced)

1 cup carrots (shredded)

2 Tbsp. pecans (chopped and toasted)


1. Boil eggs and peel. Discard 6 yolks and chop remaining whites and yolks. In a large bowl, toss spinach with 2 tablespoons of dressing.

2. Transfer spinach to plates and top with chopped eggs, beets, carrots and pecans. Add remaining dressing to salad.


Nutrition per serving:

300 calories, 13 g fat (3 g sat, 6 g mono), 216 mg cholesterol, 26 g carbohydrates, 22 g protein, 8 g fiber, 823 mg sodium, 592 mg potassium.