Photo credit: Laura G. Diaz This salad is everything: creative, nourishing, and just perfect for back-to-school lunchboxes! The twist? A super smooth whipped cottage cheese dressing made with Bio-K+ Original Unsweetened probiotic drink (dairy). Once tossed with the salad, it’s a burst of freshness, flavor, and texture in every bite! It’s an easy, mild, and surprisingly delicious way to incorporate probiotics into your daily routine! INGREDIENTS Salad ¼ cup uncooked quinoa 1½ cups cooked cannellini beans, rinsed and drained (398 ml if using canned) 150 g cherry tomatoes, diced ½ cup thinly sliced red onion 1 red bell pepper, diced 1 large handful fresh dill, finely chopped Pinch of sea salt Drizzle of extra virgin olive oil Juice of 1 lemon wedge Freshly ground black pepper, to taste Dressing 1 cup cottage cheese 1 bottle of Bio-K+ Original Unsweetened (milk-based) drinkable probiotic 1 tsp honey 50 g goat cheese ½ tsp garlic powder ½ tsp sea salt INSTRUCTIONS Cook quinoa according to package directions. Set aside to cool. In a small blender, combine all dressing ingredients and blend until smooth. Chill in the refrigerator. In a medium bowl, combine quinoa, cannellini beans, tomatoes, onion, bell pepper, and dill. Add sea salt, olive oil, lemon juice, and toss well to coat. Set aside. To serve, spread the dressing onto two plates. Top with the salad and enjoy!
