Entrée Salad

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

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
Vegetarian
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 you!
A note about serious food allergies

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 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)

  • 5 oz. Baby Spinach
  • Info
    1.26 oz. Mayonnaise
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • 4 oz. Grape Tomatoes
  • Info
    2 oz. Shaved Parmesan
  • 2 oz. Artichoke Hearts
  • 1 oz. Sliced Banana Peppers

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.

  • Nutrition (per serving)

  • Calories
    297
  • Carbohydrates
    14g
  • Fat
    23g
  • Protein
    12g
  • Sodium
    1241mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Mixing Bowl

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

  • If using chicken breasts, pat dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Add to salad as desired.

  • If using jumbo shrimp, heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

  1. 1

    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 banana peppers (to taste), tomatoes, artichokes, spinach, ¼ tsp. salt, and a pinch of pepper and toss to combine. Garnish with Parmesan. Bon appétit!

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