Artichoke and Spinach Salad with Roasted Red Pepper Dressing
no cooking required and 5 minute prep
Prep & Cook Time:5-10 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.
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.
You Will Need
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
If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Serve on salad
If using steak strips, remove from packaging and microwave until warm, 1-2 minutes. Serve on salad
If using ribeye, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place ribeye in hot pan and sear undisturbed until browned and ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Slice into 1/4" pieces and serve on salad.
Make the Salad
Thoroughly rinse any fresh produce and pat dry. Halve tomatoes. Drain artichokes and pat dry. Halve lengthwise. In a mixing bowl, combine red pepper pesto and mayonnaise. Add tomatoes, artichokes, spinach, ¼ tsp. salt, and a pinch of pepper and toss to combine. Garnish with Parmesan and banana peppers (to taste). Bon appétit!
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