Loaded Spinach Salad

This spinach salad features lots of chopped-up hardboiled egg. But since most of the calories in an egg are in the yolk, just use 2 whole eggs, plus the whites from six additional eggs.  The result? A rich eggy, satisfying spinach salad that keeps the calories in check.

Prep Time:  20 min.   Total Time:  30 min. 

Ingredients:

8 large eggs

Spinach

1 8-ounce can beets, rinsed and slices

1 cup carrots, shredded

2 tbsp. chopped pecans

For a dressing, use olive oil or any type of vinaigrette

Directions:

Place eggs in a saucepan; cover with water.  Bring to a simmer over medium-heat.  Reduce the heat to low and let simmer for 10 min.  Drain the eggs and run cold water over them until they are completely cooled.  Peel the eggs,  throw away 6 of the yolks and then chop the remaining yoks with the whites.

Toss the spinach and 2 tbsp. of your desired dressing in a large bowl.  Top with chopped eggs, beets, carrots and pecans.