Spinach & artichoke salad with parmesan vinaigrette

Indulge in the flavors of this exquisite spinach and artichoke salad, drizzled with a delightful parmesan vinaigrette. Perfect blend of savory and fresh!

Ingredients:

• 1 (430g) can quartered artichoke hearts
• 1 recipe Parmesan Vinaigrette (see Associated Recipes)
• 1 (140g) package baby spinach (about 6 cups)
• 6 hard-boiled eggs
• ¼ cup chopped unsalted pistachios

Instructions:

1. Prepare a sheet pan by lining it with paper towels or a clean dish towel. Use a wire-mesh strainer to drain the artichokes and rinse them thoroughly under cold water. Let them drain once more. Arrange the artichokes in a single layer on the sheet pan to absorb any excess moisture, and then set aside.Put 2 tablespoons of vinaigrette into each of 4 small containers with lids.Distribute the artichokes evenly among 4 individual serving containers. Add one-fourth of the spinach on top of each portion. Close the containers tightly and store them in the refrigerator for up to 4 days.In the morning, slice 1 1/2 hard-boiled eggs and place them in the meal-prep container. Drizzle the vinaigrette over the contents and sprinkle 1 tablespoon of pistachios on top just before serving.

Summary:

• Calories: 868 kcal
• Fat: 47 g
• Protein: 62 g
• Carbs: 59 g
• Potassium: 2550 mg
• Magnesium: 376 mg