spinach salad homemade blue cheese dressing
  • (1/3 cup) reduced-fat mayonnaise
  • (1/3 cup) nonfat buttermilk, or nonfat milk
  • (1/3 cup) nonfat plain yogurt
  • (2 Tbsp.) tarragon vinegar, or white vinegar
  • (1 Tbsp.) Dijon mustard, mustard
  • (1/2 tsp.) salt
  • (1/2 tsp.) freshly ground pepper
  • (1/4 cup) crumbled blue cheese
  • (8 large) eggs
  • (6 cups) baby spinach
  • (8 oz. can) beets, rinsed and sliced
  • (1 cup) carrots, shredded
  • (2 Tbsp. pecans, toasted and chopped



Spinach Salad w/Homemade Blue Cheese Dressing

Baby spinach tossed with a creamy blue cheese dressing and topped with hard boiled eggs, beets, carrots and toasted pecans.

Preparation Time

About 20 minutes

Cook Time

About 10 minutes


  1. 1To prepare dressing, in a medium bowl whisk together mayonnaise, buttermilk, yogurt, vinegar, mustard, salt and pepper until combined. Stir in cheese, mash with a spoon to combine; set aside.
  2. 2Place eggs next to other on the bottom of a large saucepan, fill with cold water until eggs are just covered. Place pan over medium-high heat.
  3. 3When simmering, reduce heat to low. Cover and cook for 10 minutes, then drain and rinse eggs with cold water until cool. Peel and chop all the whites and 2 of the yolks.
  4. 4In a large bowl, toss together the spinach and 2 Tbsp. dressing. Portion out, top each salad with eggs, beets, carrots, pecans and another 1 Tbsp. dressing.

Nutritional Information

Serving Size: 4 cups

Amount Per Serving:

  • Calories 300
  • Total Fat 13 g
  • Total Carbohydrate 26 g
  • Protein 22 g
  • Cholesterol 216 mg
  • Sodium 823 mg
  • Fiber 8 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Green Salads with No Meat

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.