Spinach & Artichoke Salad with Parmesan Vinaigrette

Name: Spinach & Artichoke Salad with Parmesan Vinaigrette
Total time: 15 min
Ingredients: 1 (15 ounce) can quartered artichoke hearts; 1 recipe Parmesan Vinaigrette (see Associated Recipes); 1 (5 ounce) package baby spinach (about 6 cups); 6 hard-boiled eggs; ¼ cup chopped unsalted pistachios

www.eatingwell.com

Your recipes

Total: 15 minutes

Author : Carolyn A. Hodges, R.D.

Spinach & Artichoke Salad with Parmesan Vinaigrette

Ingredients

Remove All · Remove Spices · Remove Staples

1 (15 ounce) can quartered artichoke hearts1 recipe Parmesan Vinaigrette (see Associated Recipes)1 (5 ounce) package baby spinach (about 6 cups)6 hard-boiled eggs¼ cup chopped unsalted pistachios

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Line a sheet pan with paper towels or a clean dish towel. Drain artichokes in a wire-mesh strainer and rinse well under cold water; drain again. Arrange the artichokes in a single layer on the prepared pan (to remove moisture); set aside.

Step 2

Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers.

Step 3

Divide the artichokes among 4 single-serving containers. Top each with one-fourth of the spinach. Seal the containers and refrigerate for up to 4 days.

Step 4

In the morning before taking your lunch to go, slice 1 1/2 hard-boiled eggs and add to the meal-prep container. Dress with the vinaigrette and sprinkle with 1 tablespoon pistachios just before serving.