Spinach & Artichoke Salad with Parmesan Vinaigrette

3 Ratings
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  • 4 0
  • 3 1
  • 2 0
  • 1 1

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 Hodges, M.S., RDN
Source: EatingWell.com, December 2019

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Recipe Summary

active:
15 mins
total:
15 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Associated Recipe

Greens with Parmesan Vinaigrette

Nutrition Facts

Serving Size:
1 container
Per Serving:
324 calories; protein 16g; carbohydrates 11.9g; dietary fiber 3.8g; sugars 1.4g; fat 23.8g; saturated fat 5.4g; cholesterol 285.4mg; vitamin a iu 2985.8IU; vitamin c 18.2mg; folate 37.3mcg; calcium 136.4mg; iron 2.4mg; magnesium 43.3mg; potassium 186.2mg; sodium 561mg; thiamin 0.1mg.
Exchanges:

3 fat, 1 1/2 medium-fat protein, 1 1/2 vegetable, 1/2 high-fat protein
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