Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

Just back in September, around Labor day, I was so inspired to make this healthy, and beautiful salad, not realizing that I might want to use it as an inspirational post for my food blog, so I just snapped a photo of it and that was 'that'...in retrospect, now I'm sorry that I didn't take more time getting better 'shots' of this delicious and unusual salad! As the saying goes..."it is what it is, and move on", so I'm moving on, not just with my photos, but with my blog, and mostly with my life!

Nowdays we are all so concerned about eating healthy, and 'clean'...so what really is, clean eating? In my opinion, free of chemicals, antibiotics, mostly vegetarian? I'm not too sure, but I do know it is wise to be eating fresh, raw, green vegetables, fruits, all free of pesticides, and buying organic as often, as you can. It does take a little more time and effort to create healthy, meals, but so well worth it!

This particular photo...I just decided to 'pop' it into my posts to show that even when we were asked to join a simple extended family Labor Day get together, this was my contribution! A healthy and refreshing fresh vegetable tray with simple plain Light Greek Yogurt, and sprinkled with Pink-Peppercorn Lemon-Thyme spice mix, that can be used on meats, and vegetables as well. I just love it and use it in dips as well!

 
 

Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

recipe inspired by; Real Simple magazine

• Per Serving

  • Calories454 calories
  • Fat24 g
  • Sat Fat3 g
  • Cholesterol0 mg
  • Sodium927 mg
  • Protein12 g
  • Carbohydrate49 g
  • Sugar4 1 1/2pounds fingerling potatoes, halved1 1/2

1. 1 1/2 pound fingerling potatoes, halved
2. 1 beefsteak tomatoes chopped
3. 1 15.5-ounce can artichoke hearts, drained and quartered
4. 1/3 cup chopped roasted almonds
5. 1/4 cup chopped fresh flat-leaf parsley
6.  1/3 cup extra virgin olive oil
7.  2 tablespoons red wine vinegar
8.  kosher salt and black pepper
9. 4 romaine hearts, halved or quartered if large

DIRECTIONS

1. Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
2. Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
3. Serve the dressing spooned over the lettuce and potatoes.

Thanks!

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