Sunday, February 28, 2016

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' 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' 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
    • Sugar1 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


  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.



  1. I really like the salads and the veg and fruit platters. So healthy and tasty looking. Have a great week Elizabeth. It is raining and windy here at the moment. xx

  2. I agree with you to eat more vegetables, some better in raw indeed. And the more we buy organic the more farmer will produce, and it'll be cheaper later.
    btw, your salad looks yummy great.

  3. Hi Citra, I'm so happy to see your comment on my blog...I must stop by to visit and comment on yours. It's been a long time, and I did miss seeing all your latest posts!

  4. Elisabeth, what a beautiful looking salad you've got there! I bet it is tasty because I love all the ingredients with the exception of one which I am not familiar with which is artichoke hearts.

    1. Phong Hong, artichoke hearts are very unique, and so good, it comes canned, in water, or already marinated in little jars, which is more expensive! Fresh artichokes has the heart which is all the way down on the bottom, after you peel away all the good!

  5. So fresh and good! I buy organic when I can or when the price is not so ridiculously expensive.

  6. Angie, I agree with you on the ridiculously high prices on organic fruits and vegetables, but we have an awesome local Latin produce market that has all local farmers' products which is naturally organic, and the prices are ridiculously low. At the end of the day, they sell out everything!

  7. Everything looks colorful and delicious!

  8. Your salad looks phenomenal---so fresh and summery on this blustery day! I forget about making a green salad for just me and Bill---I'd love this gem on my menu!!!
    P.S. SO nice visiting your blog again!!! xo

  9. Hi Elisabeth,

    I bet that it must be always sunny and lovely almost everyday at Florida whether it is September or February. I like how you made your salad... So fresh with lovely colours. Whether it is Sep or Feb, I think this is a nice salad for all occasion :)


  10. I love the colors in the salad. It sounds delicious and healthy. I would love to have one of these salads for lunch tomorrow.

  11. Hi Elisabeth:)
    I'm so into Spring mode, Elisabeth and this salad sings Spring!!! I never think to add a little greenery to a vinegar and oil based potato salad, my first thought is usually mayo which for my diet is a no no, lol...

    Thanks for reminding me a delicious salad can not only look tempting but also leave me not feeling as guilty or denied, Elisabeth, I really appreciate it!

    Thank you so much for welcoming National Nutrition Month (March) with a delicious bang!!!

  12. Well for sure - we eat with our eyes first and these lovelies would simply disappear from the buffet.