Loaded Spinach Salad Recipe

• 8 Eggs
• 6 cups Spinach (chopped)
• 4 tbsp Creamy Blue Cheese Dressing
• 8 oz Beets (rinsed & sliced)
• 1 cup Carrots (shredded)
• 2 tbsp Pecans (toasted & chopped)

• Take a saucepan and add eggs in the water.
• Simmer over low heat and cook for 10 minutes.
• Pour off the water and allow the eggs to be cooled.
• Peel and chop the yolks and egg whites.
• Take a large bowl and add spinach and dressing.
• Combine it well.
• Divide the content into two halves.
• Top it with chopped eggs, beets, carrots and pecans.
• Sprinkle dressing on the content.
• Serve it immediately.