Strawberry Quinoa Salad
|1/2 cup BBF Avocado Oil Mayo|
|1/2 cup light sour cream|
|1 cup grated parmesan cheese|
|1 (14 ounce) can artichoke hearts, drained|
|1/2 cup minced red onion|
|1 Tbsp lemon juice|
|1 cup frozen spinach, water squeezed out|
|1-2 jalapeños, chopped|
|2 tsp garlic, minced|
|1/2 tsp pepper|
1. Preheat oven to 400°F.
2. In a medium bowl mix all ingredients until well combined. Transfer to a round baking dish and bake for 40 minutes. Set oven to broil and broil for 5 minutes or until top is golden. Let cool for at least 5 minutes before serving.
3. Serve with vegetable crudités and/or pita chips.
CALORIES 160 • FAT 14G • PROTEIN 6G • CARBS 6G • FIBER 1G • SERVES 10