Recipe: Loaded spinach salad
Posted March 28, 2013
The Western Wake Farmers' Market in Cary shared this recipe, originally found at EatingWell.com.
The salad features items such as spinach, beets, carrots, blue cheese, eggs and pecans, which you can typically find at the market this time of year.
The market is open from 9:30 a.m. to noon, Saturdays, through the end of March. It's open from 8 a.m. to noon, Saturdays, from April to November. Click here for more information about the market.
Loaded Spinach Salad
2 servings of about four cups each
Creamy Blue Cheese Dressing
1/3 cup low-fat mayonnaise
1/3 cup buttermilk or nonfat milk
1/3 cup nonfat plain yogurt
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 large eggs
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing, divided
8 ounces of roasted beets
1 cup shredded carrots
2 tablespoons chopped pecans, toasted
1. Make the dressing by whisking 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.
2. 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.
3. 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.)
To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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