The recipe uses canned artichokes, which cuts down on the cost, but the lush array of fresh vegetables—juicy cherry tomatoes, crisp green beans and hearty red potatoes—makes the dish ultra lively. Just add or pair with your favorite protein and you’ve got a budget-friendly fresh dinner. Elements of this recipe can be made ahead to make dinner time that much easier.
red potatoes, quartered
green beans, cut into 2-in pieces
marinated artichoke quarters (6 oz)* (reserve 2 tbsp of the marinade)
fresh lemon juice or orange juice
cherry tomatoes, halved
Salt, to taste
Pepper, to taste
*Most commercially bought packaged artichokes come in a marinade that is appropriate for this recipe.
Bring a large pot of water to boil. Add the green beans and blanch until crisp and tender, about 1 minute. Remove the beans from the hot water with a strainer or slotted spoon and refresh in a pot or bowl of cold water. Pat the beans dry to remove excess water.
Add the quartered red potatoes to the same pot of water and cook until the potatoes are tender, about 8 minutes. Drain and cool.
Drain the artichoke hearts, reserving 2 tablespoons of the marinade. In a bowl, add the reserved 2 tablespoons of artichoke marinade, plus the olive oil, lemon juice (or orange juice), Dijon mustard, parsley, oregano and orange zest. Whisk together until combined.
Add the potatoes, green beans, artichoke hearts and cherry tomatoes to the bowl of dressing from Step 3 and toss to combine.
Season to taste with salt and pepper. Serve chilled or at room temperature.
Serving Size: ¼ of salad (287 g)
Calories From Fat