Cooking Light
Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 4 (serving size: 1 container, 2 Tbsp. dressing, and 1 Tbsp. pistachios)

Inspired by the classic warm party dip, this simple salad can be served up right away or divided into lidded containers for a week of lunches. To keep the hard-boiled eggs tasting fresh, we suggest peeling them and adding to your salad just before serving or in the morning before packing your lunch to go.

How to Make It

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 artichokes in a single layer on prepared pan; set aside.

2. Whisk together Parmesan cheese, olive oil, vinegar, garlic, mustard, salt, and pepper in a small bowl. Place
2 tablespoons vinaigrette into each of 4 small lidded containers.

3. Divide artichoke hearts among 4 single-serving lidded containers. Top each with one-fourth of the spinach. Seal, and refrigerate for up to 4 days.

4. Just before serving, slice 1 hard- boiled egg and add to each container of artichokes and spinach. Just before serving, add vinaigrette and sprinkle each serving with 1 tablespoon chopped pistachios.

Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes