Recipe of the Month - April 2013
Loaded Spinach Salad
Creamy Blue Cheese Dressing
WAC Fun Food Fact!
This recipe uses just two whole eggs, plus the whites from six additional eggs, so cholesterol and calories are reduced. To reduce the sodium content, substitute fresh beets for the canned ones. Just boil until tender, peel and slice.
To prepare dressing: 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.
To prepare salad: 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.
Toss spinach and 2 tablespoons of the dressing in a large bowl. Divide between 2 plates. Top with the chopped eggs, beets, carrots and pecans. Drizzle with 2 more tablespoons dressing. (Refrigerate the extra dressing for up to 1 week.) Serves 2 (about 4 cups per serving).
Per serving: 270 calories; 12 g fat ( 3 g sat); 189 mg cholesterol; 20 g carbohydrates; 23 g protein; 6 g fiber; 803 mg sodium. From Eating Well
For information about WAC nutrition services, contact Kim Flannery.
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