4 cups spinach leaves, rinsed and patted dry
4 cups salad greens, rinsed and patted dry
1 cup grape tomatoes, halved lengthwise
5 slices cooked bacon, crumbled
4 hard-cooked eggs, peeled and quartered
For Blue Cheese Dressing:
1 cup crumbled blue cheese
1/3 cup Greek yogurt
1 medium shallot, minced
1 tablespoon apple cider vinegar
1/4 cup milk
Salt and pepper, to taste
Combine the spinach and salad greens in a large bowl. Add the tomatoes, bacon and quartered eggs and toss.
Whisk together the blue cheese, yogurt, shallot and vinegar in a small bowl. Gradually whisk in the milk until the dressing is creamy. Season to taste with salt and pepper.
Just before serving, drizzle the dressing over the salad and toss until the salad’s evenly coated. Serve immediately.
Number of servings: 4