Drain artichokes in a wire-mesh strainer and rinse well under cold water; drain again.
Arrange the artichokes in a single layer on the prepared pan (to remove moisture); set aside.
Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers.
Photo:Ali Redmond
Divide the artichokes among 4 single-serving containers.
Top each with one-fourth of the spinach.
Seal the containers and refrigerate for up to 4 days.
Dress with the vinaigrette and sprinkle with 1 tablespoon pistachios just before serving.
Top salad with sliced eggs, vinaigrette and pistachios before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
