High-Protein Spinach & Artichoke Salad with Parmesan Vinaigrette is a creamy & fresh salad. It contains whole-grain rotini, tomatoes, chicken, spinach, mozzarella pearls, and Basil Vinaigrette. This salad contains mozzarella, so it is not good for a dairy-free diet. We have to utilize the Vegan mozzarella cheese to make this salad safe for dairy-free & vegan diet. This salad is prepared in 15 minutes as it doesn’t require any cooking, so we can easily make it as a quick lunch. This salad stores in the fridge for two days. High-Protein Spinach & Artichoke Salad with Parmesan Vinaigrette is served with grilled chicken & roasted vegetables.
STATS:
- Calories: 360 kcal
- Prep time: 15 minutes
- Serving size: About 2 cups
- Cook time: 0 minutes
- Cuisine: American-inspired
- Total time: 15 minutes
- Course: Salad
- Diet: High-Protein, Vegetarian
- Serving: 4
EQUIPMENT:
- Large mixing vessel
- Cutting board
- Small vessel
- Knife
- Colander
INGREDIENTS:
- 1 can quartered artichoke hearts
- 1 recipe Parmesan Vinaigrette
- 1 pack baby spinach
- 6 hard-boiled eggs
- ¼ cup chopped pistachios
INGREDIENT NOTES:
ARTICHOKE HEARTS:
- We have to wash & strain the artichoke hearts, then add them to the salad to eliminate the additional liquid. They will provide the soft texture and tanginess in the salad.
BABY SPINACH:
- Add the fresh baby spinach to include the soft leafy foundation. Properly rinse & dry the spinach then add in the salad.
HARD-BOILED EGGS:
- Include the hard-boiled eggs to add protein and an indulgent creamy texture to the salad. We have to chop then in small size to serve them easily.
PISTACHIOS:
- Add the unsalted pistachios to include the crunchiness & light nutty flavor in the salad. Chop them properly to distribute them in the salad.
PARMESAN VINAIGRETTE:
- Include the parmesan vinaigrette to add the savory, creamy, & lightly tangy flavor. We should coat the spinach and other components equally in it.
INSTRUCTIONS:
- Strain and rinse the artichoke hearts then dry them properly with paper towel & put aside.
- Include the baby spinach in the big mixing vessel, then chop the boiled eggs and include them in the spinach.
- Then put the artichoke hearts and pistachios in it and add the parmesan vinaigrette to it.
- Now mix all the items to coat them equally with dressing.
- Add the salad to different bowls and serve the dish.
SERVING SUGGESTIONS:
PROTEIN:
- Grilled chicken breast
- Roasted turkey
- Grilled shrimp
GRAINS:
- Quinoa
- Brown rice
- Whole-grain bread
SOUP:
- Tomato soup
- Lentil soup
- Vegetable soup
VEGETABLES:
- Roasted asparagus
- Grilled zucchini
- Roasted bell peppers
TIPS:
- Properly dry the spinach so the vinaigrette will not get watery.
- Strain the artichoke hearts properly then add in the salad.
- Add the fresh boiled eggs after cooling them properly to add good texture.
- Include the pistachios, then serve so they remain crunchier.
- We have to mix the salad gently so the spinach will not get bruised.
- Include the vinaigrette slowly if you prefer the light dressing.
STORAGE INFORMATION:
FRIDGE:
- Add the salad to a tight vessel and store for two days.
FREEZER:
- Don’t freeze the salad, as the eggs, artichoke hearts, & spinach will get watery.
FAQs:
Will I utilize fresh artichokes instead?
Yes, we would easily use fresh artichokes and cook them before the salad, although canned ones are more convenient.
Could we make this salad in advance?
- Yes, make the items and put them in different boxes and store till required, then assemble fresh. We have to include the pistachios & vinaigrette before serving.
Will I add any other nuts in the salad?
- Yes, include the chopped pecans, walnuts, or almonds instead in this salad.
Is this salad good for a vegetarian diet?
- Yes, this salad is good for a vegetarian diet if it is made with the above-listed items.
Could we include chicken in it?
- Yes, we would easily include grilled or roasted chicken to add additional protein.
NUTRITIONAL INFORMATION:
Calories: 360 kcal
Net carbs: 8 g
Iron: 3 mg
Total carbs: 11 g
Vitamin A: 510 mcg
Fiber: 3 g
Calcium: 190 mg
Serving size: 2
Protein: 19 g
Sodium: 620 mg
Potassium: 520 mg
Serving: 1
