Place chopped avocado, blueberries,
apple and mango in medium bowl and toss with 4 tablespoons dressing;
set aside. Toss salad greens in large bowl with remainder of dressing
and distribute evenly on 6 salad plates. Place an equal portion of
dressed fruit/avocado mixture on top of each greens serving. Sprinkle
with chopped chives and toasted walnuts to serve.
Note: To toast walnuts, place nut pieces
in dry skillet over medium-high heat and stir occasionally for about 7
minutes, or until pieces are browned lightly. Remove from heat. Let
nuts cool slightly before chopping and using to garnish salad.
2 tablespoons honey
¼ cup plain nonfat yogurt
½ teaspoon ground cinnamon
¼ cup fresh orange or grapefruit juice
ı/8 teaspoon salt
ı/8 teaspoon ground white pepper
In medium bowl, mix honey, yogurt, and
cinnamon together until smooth and creamy. Whisk in juice; stir in salt
and pepper. Taste and adjust seasoning.