Carb Conscious

Artichoke & Spinach Salad

with Fontina Cheese Crisps & Creamy Balsamic

20 MIN

$12.99 2-4 Servings

Wellness at Blue Apron

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From the Test Kitchen

The star of this salad is the fontina cheese crisps, which you'll make by cooking the melty cheese in the pan until golden brown and crispy, then breaking apart into pieces. It's the perfect addition to a mix of spinach, tomatoes, sweet dates, and tangy artichokes that's tossed with a creamy balsamic tahini dressing.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Carb Conscious Nutritionist's Pick

Nutrition

PER SERVING
Calories

500 Cals (est.)

fresh

ingredients

6 oz Baby Spinach
4 oz Grape Tomatoes
¼ cup Marinated Artichoke Hearts
1 oz Dried Medjool Dates
4 oz Fontina Cheese
2 Tbsps Balsamic Vinegar
2 Tbsps Tahini
2 Tbsps Mayonnaise

step-by-step

instructions

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Halve the tomatoes. Halve the artichokes lengthwise. Pit and roughly chop the dates. Grate the fontina on the large side of a box grater. In a bowl, whisk together the tahini, vinegar, and mayonnaise; season with salt and pepper.

2 Make the cheese crisps

Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the grated fontina in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy. Transfer to a plate. Let cool at least 2 minutes, then break into bite-sized pieces.

3 Make the salad & serve your dish

In a large bowl, combine the spinach, halved tomatoes, halved artichokes, and chopped dates. Add enough of the dressing to coat (you may have extra). Toss to coat. Serve the salad topped with the cheese crisps. Enjoy!