Avocado and Blueberry Fruit Salad

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. 

Dressing

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.