Getting warm out there? A new fresh recipe, Clay Douglass brings you the Spinach Salad.
Ingredients: 8 large eggs, 6 cups baby spinach, 2 tablespoons chopped toasted pecans, 1 cup shredded carrots, 4 tablespoons Creamy Blue Cheese Dressing,1 8-ounce can beets rinsed and sliced
Instructions:Place eggs in a single layer in a saucepan and cover with water. Bring to simmer over medium heat and reduce heat to low cooking for another 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. Next, toss spinach and 2 tablespoons dressing in a large bowl. Top with chopped eggs, beets, carrots and pecans and drizzle with the remaining 2 tablespoons dressing. Enjoy!
You will like if: feel like a healthy salad
Clay Douglass ´ Score: 4/5