Artichoke and Spinach Salad
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pine Nuts), Milk
- Calorie-Conscious
- Carb-Conscious
- Vegetarian
Chef
Patrick LeBeau
In Your Box (serves 2)
- 3 oz. Roasted Red Peppers
- 3 oz. Balsamic Vinaigrette
- 2 oz. Baby Spinach
- 2 oz. Baby Arugula
- 2 oz. Artichoke Hearts
- 1 oz. Shredded Parmesan Cheese
- 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)
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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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