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

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Photo by Jonny Valiant
Romaine and Potato Salad With Artichoke, Tomato, and Parsley Dressing 2.6 16 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 454 calories
    • Fat 24 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 927 mg
    • Protein 12 g
    • Carbohydrate 49 g
    • Sugar 4 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 82 mg

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

Ingredients

  1. Check 1 1/2 pounds fingerling potatoes, halved
  2. Check 1 beefsteak tomato, chopped
  3. Check 1 15.5-ounce can artichoke hearts, drained and quartered
  4. Check 1/3 cup chopped roasted almonds
  5. Check 1/4 cup chopped fresh flat-leaf parsley
  6. Check 1/3 cup olive oil
  7. Check 2 tablespoons red wine vinegar
  8. Check kosher salt and black pepper
  9. Check 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.