Spinach and Artichoke Open-Faced Sandwiches
Strawberry-Almond Arugula Salad
Ingredients
- 1 (14-oz) can artichoke hearts, chopped
- 2 Tbsp olive oil
- ¾ cup frozen chopped spinach, thawed and squeezed dry
- 6 oz ⅓-less-fat cream cheese
- ½ cup sour cream
- 1 cup freshly grated Parmesan cheese, divided
- 1 tsp garlic powder
- 8 oz French baguette, cut into 6 slices
Instructions
- Cook artichokes in hot oil in a large skillet over medium-high heat 2 minutes. Add spinach; cook 2 minutes. Stir in cream cheese, sour cream, ½ cup Parmesan, and garlic powder. Cook until cream cheese melts and mixture is blended.
- Preheat broiler. Place bread slices on a baking sheet. Divide artichoke mixture among bread slices. Sprinkle with ½ cup Parmesan. Broil 2 minutes or until cheese melts.
Side Dish Ingredients
- 1 (10-oz) pkg arugula
- 1½ cups sliced strawberries
- ½ cup sliced almonds
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
341
|
129
|
470
|
| Fat (g) | 19 | 11 | 30 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 30 | 7 | 37 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 806 | 148 | 954 |
Quick & Healthy Meal Plan
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