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. Source:, December 2019

Carolyn A. Hodges, R.D.


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.


To make ahead: Refrigerate salad (except hard-boiled eggs) and vinaigrette separately for up to 4 days. Top salad with sliced eggs, vinaigrette and pistachios before serving.

Nutrition Facts

324 calories; 23.8 g total fat; 5.4 g saturated fat; 285 mg cholesterol; 561 mg sodium. 186 mg potassium; 11.9 g carbohydrates; 3.8 g fiber; 1 g sugar; 16 g protein; 2986 IU vitamin a iu; 18 mg vitamin c; 37 mcg folate; 136 mg calcium; 2 mg iron; 43 mg magnesium;