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spinach and artichoke salad with parmesan vinaigrette

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Spinach & Artichoke Salad with Parmesan Vinaigrette

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.

Ingredients:

  • 1 (15 ounce) can quartered artichoke hearts
  • 1 recipe parmesan vinaigrette
  • 1 (5 ounce) package baby spinach (about 6 cups)
  • 6 hard-boiled eggs
  • ¼ cup chopped unsalted pistachios

Directions:

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

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