| 4 large eggs | Place eggs in single layer in saucepan. Cover with water. Bring to a simmer. Reduce heat to low and cook for 10 minutes. Pour off hot water and run cold water over eggs until completely cooled. Peel the cooled eggs and chop. | |
| 6 cups baby spinach 4 T Creamy Blue Cheese dressing | Toss spinach with 4 tablespoons dressing in large bowl. | |
| 8 oz pickled beets 1 c carrots 1/4 C golden raisins 2 T chopped toasted pecans | Drain 8 oz can/jar of picked beets and chop into bite-size pieces. Add beets, chopped eggs, shredded carrots, raisins and pecans to spinach. Toss until mixed and serve immediately |
Kathy Floyd
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