Loaded Spinach Salad

10 hard-cooked egg whites
6 cups baby spinach
4 Tbsp. fat-free Blue Cheese dressing, divided
1 8 oz.  can beets, rinsed and sliced
1 cup carrots, shredded
2 Tbsp. chopped pecans, toasted

Place eggs in a single layer in a saucepan; cover with water.  Bring to a simmer over med-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 the yolks, chop the remaining whites.

Toss spinach and 2 Tbsp. dressing in a large bowl.  Divide between 2 plates.  Top with chopped egg whites, beets, carrots and pecans.  Drizzle with the remaining 2 Tbsp. dressing.