potato salad

Food of the Month: Artichokes in Caesar Potato Salad

Care of Amy Symington at ameliaeats.com  Although somewhat intimidating in appearance, artichokes are one of the friendliest vegetables you can consume! They are rich in inulin fibre, which aids in reducing one’s overall risk of cardiovascular disease by helping to reduce LDL cholesterol levels in the blood and consequently avoid the build up of harmful plaque in your arteries. Moreover, they are rich in potassium which aids in regulating blood pressure, further increasing their heart health benefits. They are also high in polyphenols, rutin, quercetin, and vitamin C, which are antioxidants directly linked to a reduced risk of cancer. Lastly, they are high in fibre in general, which is an important component of any healthy diet that wishes to focus on preventing diseases like obesity, diabetes, heart disease, and cancer. If the health benefits don’t intrigue you, they are also a distinctive and versatile vegetable that will help to add a unique taste and texture to any soup, salad or entrée! Try our summer inspired Potato Caesar Salad below and see what the addition of artichokes can make! Bon Appetit! Potato Caesar Salad Makes 8 servings (1 cup/serving) Preparation Time: 25 minutes Cook Time: 30-35 minutes… Read More


Filed under: Eat Veg elifelines Food of the Month News Nutrition Vegan & Vegetarian Recipes

Dilled Potato and Leek Salad

Care of Amy Symington Makes 5 servings You do make friends with salad, if you top it with this recipe’s delish dressing! Dressing: 2 tbsp extra virgin olive oil 2 tbsp fresh lemon juice 1 tbsp apple cider vinegar 1 tbsp maple syrup pinch of salt 1 clove garlic, pureed Directions: In a small bowl add ingredients.  Whisk.  Set aside until needed. Salad: 3 cups fingerling potatoes, largely diced 2 sweet potatoes, largely diced 1 leek, greens removed and chopped 1 tbsp extra virgin olive oil 2 tbsp fresh dill, chopped Black pepper to taste Directions: Preheat oven to 400F. In a large bowl add potatoes, sweet potatoes, leeks and oil.  Mix thoroughly. Put potato mixture into a roasting dish or pan. Place in oven and bake for 30 minutes until potatoes are fork tender. Remove from oven, place in a large heat safe bowl, sprinkle with dill and black pepper to taste, add dressing as needed and toss. Serve hot or refrigerate and serve cold. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes