How about a 2-color potato, artichoke & fresh basil salad?

Still inspired by reading Dr. Esselstyn book on the plane, I made a wonderful dinner tonight – and here’s the recipe:

Take 3 small red potatoes (leftover and cold from the night before and cut into pieces)
Take 1 small baked sweet potato (also leftover and cold and cut into pieces)

Add 1 large homegrown tomato, chopped into pieces.
Add 1 very large sprig of homegrown basil (about 12 large leaves).

Mix with 1 Tbsp. italian dressing, 1 Tbsp. apple cider vinegar,
Juice of 1 lemon

Salt and pepper to taste.

Toss it all together and Enjoy!  It was so good I may have it for dinner again tomorrow.

Have a great night!

About GetHealthy&Happier

I'm your basic California health nut, aging baby boomer, relegated to south Florida, taking my California values with me including vegetarian-vegan lifestyle; animal rights advocate; beagle owner; Edgar Cayce fan; fresh juice fanatic; lost 75 pounds in the last 2 years; water aerobics/water yoga exerciser; musician, dancer, your basic happy person -- just healthier!
This entry was posted in Cooking with Whole Foods, Fat- Burning, Garden, Healthy, Healthy Living, Natural Foods, Nutrition, Vegan Recipes, Vegetarian Entrees and tagged , , , , , , , . Bookmark the permalink.

1 Response to How about a 2-color potato, artichoke & fresh basil salad?

  1. Punkie Dennis says:

    Carol, you’re amazing! By the way . . . what about the artichoke in the recipe “Two Color Potato, Artichoke, Fresh Basil Salad?

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