Loaded Spinach Salad

Loaded Spinach Salad


Creamy Blue Cheese Dressing

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

(Refrigerate the extra dressing for up to 1 week.)



8 large eggs (hardboiled)
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing
8 ounces of beets (sliced)
1 cup shredded carrots


Make the dressing by whisking 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.

Peel the eggs. Chop into bite size pieces.

Toss spinach and 2 tablespoons of the dressing in a large bowl. Divide between 2 plates. Top with the chopped eggs, beets, and carrots . Drizzle with 2 more tablespoons dressing.


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