Artichoke and Spinach Salad with Roasted Red Pepper Dressing
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsVegetarian
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
- 4 oz. Grape Tomatoes
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- 2 oz. Artichoke Hearts
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- 1 oz. Sliced Banana Peppers
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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) jOQNQa3A
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Calories360
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Carbohydrates15g
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Net Carbs11g
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Fat28g
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Protein13g
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Sodium1140mg
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
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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.
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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.
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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, 1/4 tsp. salt, and a pinch of pepper and toss to combine. Garnish with Parmesan. Bon appétit!
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