Kale & Beet Salad with Blue Cheese

Ingredients:

• 2 tsp. white wine vinegar
• 2 tsp. fat-free butter-milk
• 1 1/2 tsp. extra-virgin olive oil
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 hard-cooked large eggs, quartered length-wise
• 1 (8-ounce) package peeled and steamed baby beets, quartered
• 1/2 C coarsely chopped walnuts
• 2 ounces blue cheese, crumbled (about 1/2 C)

Preparation:

1. Combine mint, onion and kale in a large bowl.
2. Combine yogurt, butter-milk, vinegar, oil salt, and pepper in a bowl, stirring with a whisk.
3. Drizzle yogurt mixture, toss gently to coat.
4. Arrange eggs and beets over salad, sprinkle with nuts and cheese.