8 large eggs
6 cups baby spinach
4 T creamy blue cheese dressing, divided
1 8-ounce can beets, rinsed and sliced
1 cup carrots, shredded
2 T chopped pecans, toasted
Directions:
1. Place eggs in saucepan and cover with water. Bring to simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks and chop the remaining yolks and whites.
2. Cook pecans in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned — 2-4 minutes.
3. Toss spinach and 2 T dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining dressing.
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