Artichoke and Spinach Salad
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Pine Nuts), Milk
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Under %{max_calories} caloriesUnder 35g carbsVegetarian
Chef
Patrick Le Beau
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 3 oz. Roasted Red Peppers
- 3 oz. Balsamic Vinaigrette
- 2 oz. Baby Arugula
- 2 oz. Artichoke Hearts
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
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½ oz. Pine Nuts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) A3KN4VO6
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Calories270
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Carbohydrates13g
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Net Carbs12g
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Fat21g
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Protein8g
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Sodium780mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using NY Strip Steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steak to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 9-11 minutes per side. Cut into 1/4" pieces and serve on salad
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If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Serve on salad.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Flake at the end.
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1 Make the Salad
Thoroughly rinse produce and pat dry. Drain artichokes, rinse, and pat dry. Coarsely chop artichokes. Combine spinach, arugula, roasted red peppers, and artichokes in a bowl and toss with balsamic vinaigrette. Garnish with Parmesan and pine nuts. Bon appétit!
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