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Blue Times Two Salad

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Recipe Summary 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 | Ny Times Cooking Subscription

4 cups baby spinach

2 cups arugula

1 ½ cups blueberries

½ cup thinly sliced red onion

⅓ cup coarsely chopped pecans, toasted*

¼ cup crumbled blue cheese

1 (5.3 ounce) container VOSKOS® Nonfat Blueberry Greek Yogurt

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 tablespoons crumbled blue cheese

Directions

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® 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.

*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.

Info | Ny Times Cooking Subscription

prep: 15 mins total: 15 mins Servings: 8 Yield: 8 cups

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