1/3 cup — low-fat mayonnaise

1/3 cup — buttermilk or nonfat milk

1/3 cup — nonfat plain yogurt

2 tbsp — tarragon vinegar or white vinegar

1 tbsp — Dijon mustard

1/2 tsp — salt

1/2 tsp — freshly ground pepper

1/4 cup — crumbled blue cheese

8 — large eggs

8 — large eggs

6 cups — baby spinach

4 — strips of bacon, cooked and crumbled

4 tbsp — Creamy Blue Cheese Dressing, divided filet mignon

DIRECTIONS

1 To prepare dressing: Whisk 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, bacon,

beets, carrots and pecans. Drizzle with 2 more tablespoons

dressing. (Refrigerate the extra dressing for up to 1 week.)

APPROXIMATE MACROS PER SERVING: 270 CALORIES ■ 12G FAT ■ 20G CARBS ■ 23G PROTEIN