Spinach & Artichoke Salad with Parmesan Vinaigrette
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.
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
- ΒΌ cup chopped unsalted pistachios