Inspired by the classic warm party dip, this simple salad can be served up right away or divided into small lidded containers for a week of delicious lunches. To keep the hard-boiled eggs tasting fresh, we suggest adding them to your salad just before serving or in the morning before packing your lunch to go.

Carolyn A. Hodges, R.D.
Source:, December 2019


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

324.1 calories; protein 16g 32% DV; carbohydrates 11.9g 4% DV; exchange other carbs 1; dietary fiber 3.8g 15% DV; sugars 1.4g; fat 23.8g 37% DV; saturated fat 5.4g 27% DV; cholesterol 285.4mg 95% DV; vitamin a iu 2985.8IU 60% DV; vitamin c 18.2mg 30% DV; folate 37.3mcg 9% DV; calcium 136.4mg 14% DV; iron 2.4mg 13% DV; magnesium 43.3mg 16% DV; potassium 186.2mg 5% DV; sodium 561mg 22% DV; thiamin 0.1mg 11% DV.