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