Artichoke Spinach Egg Salad Meal Prep

October 12, 2024 by healthy recipes, Updated October 12, 2024

This vibrant and nutritious Artichoke Spinach Egg Salad is perfect for meal prep. Packed with protein and healthy fats, it s a delicious option for a quick lunch.

Ingredients

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

Instructions

1. Line a sheet pan with paper towels or a clean dish towel.
2. Drain the artichokes in a wire-mesh strainer and rinse well under cold water; drain again.
3. Arrange the artichokes in a single layer on the prepared pan to remove moisture; set aside.
4. Transfer 2 tablespoons of vinaigrette into each of 4 small lidded containers.
5. Divide the artichokes among the 4 containers.
6. Top each container with one-fourth of the spinach.
7. Seal the containers and refrigerate for up to 4 days.
8. Before serving, slice 1.5 hard-boiled eggs and add to the meal-prep container.
9. Dress with the vinaigrette and sprinkle with 1 tablespoon of pistachios just before serving.

Helpful Tips

To make ahead, refrigerate the salad (except hard-boiled eggs) and vinaigrette separately for up to 4 days. Top the salad with sliced eggs, vinaigrette, and pistachios before serving.

Nutritional Information