Roasted Red Pepper Spinach Salad
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsVegetarian
Chef
Ryan Pugh
Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.
In Your Box (serves 2)
- 5 oz. Baby Spinach
- 4 oz. Grape Tomatoes
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2 oz. Shaved Parmesan
- 2 oz. Artichoke Hearts
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1.26 oz. Mayonnaise
- 1 oz. Sliced Banana Peppers
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2 Tbsp. Roasted Red Pepper Pesto
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) MOxr5EPr
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Calories360
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Carbohydrates15g
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Net Carbs11g
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Fat27g
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Protein13g
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Sodium1030mg
Recipe Steps
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 diced chicken, pat dry and season with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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If using shrimp, pat dry and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
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If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes.
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1 Make the Salad
Thoroughly rinse any fresh produce and pat dry. Halve tomatoes. Drain artichokes and pat dry. Halve lengthwise. In a large mixing bowl, mix red pepper pesto and mayonnaise. Add banana peppers, tomatoes, artichokes, spinach, 1/4 tsp. salt, and a pinch of pepper. Gently stir to combine. Garnish with Parmesan. Bon appétit!
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