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
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1 (15 ounce) can quartered artichoke hearts
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1 recipe Parmesan Vinaigrette
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1 (5 ounce) package baby spinach (about 6 cups)
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6 hard-boiled eggs
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¼ cup chopped unsalted pistachios
Description
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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.
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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.
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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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