Pear Noodle and Arugula Salad with Blue Cheese
- Greek Yogurt Balsamic Dressing:
- 1/4 cup nonfat plain Greek yogurt
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- Salad:
- 2 Bosc or Anjou pears cut into noodles using vegetable spiral slicer
- 4-5 cups baby arugula about 4 1/2 ounces
- 3/4 cup walnuts
- 1/2 cup 6 ounces Wisconsin blue cheese, crumbled
Place ingredients for Greek yogurt balsamic dressing into bowl and whisk together to combine thoroughly. Set aside.
In bowl, combine pear noodles, arugula, walnuts and blue cheese. Toss to combine thoroughly.
Serve salad drizzled with Greek yogurt dressing.