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Loaded Spinach Salad Recipe

A Spinach Salad is a great dish for anyone who is trying to slim down, eat healthy and enjoy. You dont have to worry about the calorie intake due to eggs. Unlike other Spinach salads the Loaded Spinach Salad only uses the yolk of 2 eggs and additional whites of 6 eggs. This keeps the calories in check without expensing the goodness of eggs.


Loaded Spinach Salad is a salad filled with the benefits of vitamins and nutrients such as Vitamin A, Folate, Vitamin C , Potassium , Iron , Calcium and many more. With absolutely no added sugars and low calorie intake yet full of vitamins and nutrients makes it the ideal choice for any dieting or healthy eating individual.

INGREDIENTS NEEDED 6 cups baby spinach 1/3 cup low-fat mayonnaise 1 rinsed and sliced 8-ounce can of beets 1/3 cup buttermilk or nonfat milk 4 tablespoons Creamy Blue Cheese Dressing, divided 1/3 cup nonfat plain yogurt 2 tablespoons chopped pecans 1 cup shredded carrots 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 8 eggs

INSTRUCTIONS Start by preparing the dressing. To prepare a dressing take a bowl and add mayonnaise, nonfat buttermilk or normal milk, yogurt, vinegar, mustard, salt and pepper to it. Then gently start mixing the ingredients until the soon Is able to smoothly pass through the paste. Then add the creamy blue cheese to the paste, make sure to divide it in parts before you add it to the paste. Keep stirring and applying pressure on the cheese to make sure it is integrated in the mixture.

Now in order to prepare the salad take the eggs and put them in a pot filled with water and cover it with a lid. Then start heating the water at medium to low temperatures until it comes to a boil. After it has come to a boil let it simmer for another 10 minutes before turning off the heat.. After 10 minutes put the eggs under cold water to cool them down. After they have completely cooled, peel the skin of the eggs and remove the yolk of 6 eggs out of the 8. After removing the yolks chop up the eggs .

To roast the pecans heat them in a dry skillet at medium temperature, until they become brown. This should take around 2 4 minutes. After getting the pecans ready add the spinach and 2 tablespoons of the dressing into a bowl and mix it up well. Top it off with the chopped eggs, beets, carrots and roasted pecans along with adding two more spoons of the dressing. Add to a plate and enjoy.

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