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Photo:Ali Redmond
Ali Redmond
Prep Time:15 minsTotal Time:15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
1(15 ounce) canquartered artichoke hearts
1 recipeParmesan Vinaigrette
6hard-boiled eggs
¼cupchopped unsalted pistachios
DirectionsLine 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 aheadRefrigerate salad (except hard-boiled eggs) and vinaigrette separately for up to 4 days. Top salad with sliced eggs, vinaigrette and pistachios before serving.Originally appeared: EatingWell.com, December 2019
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.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 aheadRefrigerate salad (except hard-boiled eggs) and vinaigrette separately for up to 4 days. Top salad with sliced eggs, vinaigrette and pistachios before serving.
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 aheadRefrigerate salad (except hard-boiled eggs) and vinaigrette separately for up to 4 days. Top salad with sliced eggs, vinaigrette and pistachios 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.
Originally appeared: EatingWell.com, December 2019
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Nutrition Facts(per serving)324Calories24gFat12gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
