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Blue Times Two Salad

"Blueberries--the antioxidant super fruit--make an appearance in both the salad and dressing. The berries form a sweet-tangy blend with the crumbled blue cheese. They're served with fresh spinach and arugula for a refreshing salad that's an ideal accompaniment to grilled meats or roasted chicken."

Ingredients :

• 4 cups baby spinach
• 2 cups arugula
• 1 1/2 cups blueberries
• 1/2 cup thinly sliced red onion
• 1/3 cup coarsely chopped pecans, toasted*
• 1/4 cup crumbled blue cheese
• Double Blue Dressing:
• 1 (5.3 ounce) container VOSKOS® Nonfat Blueberry Greek Yogurt
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons crumbled blue cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 15M

• Combine baby spinach, baby arugula, blueberries, and onion in a large bowl. Add the Double Blue Dressing (see below). Toss to combine. Sprinkle with pecans and the 1/4 cup blue cheese.
• Whisk together the VOSKOS(R) Nonfat Blueberry Greek Yogurt, balsamic vinegar, and olive oil in a bowl. Stir in the 2 tablespoons blue cheese. Cover and chill until serving time.

Notes :

• *Tip: To toast pecans, preheat oven to 350 degrees F. Spread the pecans in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice.

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