Spinach Salad

This satisfying spinach salad that keeps the calories in check while providing a delicious 240% of your daily vitamin A needs.

Total Time: 30 minutes

Ingredients (4 servings)

• 4 large hard-boiled eggs, halved
• 6 cups baby spinach
• 4 tablespoons Blue Cheese Dressing
• 6 ounces cherry tomatoes, halved
• 1 carrot, shredded (or julienned)
• 2 tablespoons chopped pecans

 Preparation

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 and halve.
2. Toss spinach, tomatoes and carrot with 2 tablespoons dressing in a large bowl. Divide between 4 plates. Top with halved eggs and pecans. Drizzle with the remaining 2 tablespoons dressing.

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.