This is an easy salad that's a cinch to pack for lunch all week long. It takes inspiration from the ever-popular warm party dip, and it's quite happy either served forth directly or portioned into small covered containers.
We do recommend folding those hard-boiled eggs into your salad directly before you serve it, or in the morning right before you pack your lunch to go, so they taste freshly cooked.
– 1 (15 ounce) can quartered artichoke heart – 1 recipe Parmesan Vinaigrette – 1 (5 ounce) package baby spinach (about 6 cups) – 6 hard-boiled egg – ¼ cup chopped unsalted pistachio
Line a sheet pan with paper towels or a clean dish towel. Drain the artichokes in a wire-mesh strainer and rinse under cold water until well drained. Drain again and, to remove excess moisture, place artichokes in a single layer on prepared pan and set aside.
Spoon 2 tablespoons of the vinaigrette into four small covered containers. Divide artichokes among four individual serving containers. Top each with one-fourth of the spinach. Cover and refrigerate for up to four days.
Slice one and a half hard-boiled eggs and place in the meal-prep container in the am, before heading out for lunch. Just before serving, drizzle with vinaigrette and top with 1 tablespoon pistachios.
Refrigerate the salad and vinaigrette no more than four days in advance. Serve the salad with sliced eggs and pistachios drizzled with vinaigrette.