This flavorful warm salad can be made any time of year, its seasonal personality lent by either rosemary (for cooler months) or basil (for warmer weather). It’s a fairly substantial salad, so it’s good served with a straightforward protein dish like Tempeh Fries (page 78), Cornmeal-Crusted Seitan (page 63), or BBQ-Flavored Skillet Tofu (page 62).

　　

Ingredients

6 servings

　　4 to 5 large red-skinned potatoes

　　2 small zucchini

　　1/2 cup sliced fennel or diced celery

　　One 6-ounce jar marinated artichoke hearts, undrained

　　1/4 cup oil-packed sun-dried tomatoes, cut into strips, with about 2 tablespoons of their oil

　　Leaves from 1 to 2 sprigs fresh rosemary, or more to taste, or sliced fresh basil leaves as desired

　　2 tablespoons toasted pine nuts, optional

　　2 to 3 tablespoons lemon juice

　　Salt and freshly ground pepper to taste

　　

Step 1

Scrub the potatoes well and microwave them in their skins until done but still firm, about 2 minutes per potato. Plunge into a bowl of ice water.

　　

Step 2

Halve the zucchini lengthwise, then slice thinly. Combine in a serving bowl with the fennel, artichoke hearts, and sun-dried tomatoes.

　　

Step 3

When the potatoes are just cool enough to handle, cut them into large dice and stir into the serving bowl. Add the fresh herbs and optional pine nuts.

　　

Step 4

Stir gently, then season with lemon juice to taste, salt, and pepper. Serve at once.

　　

nutrition information

Step 5

Calories: 205

　　

Step 6

Total Fat: 8g

　　

Step 7

Protein: 4g

　　

Step 8

Carbohydrates: 31g

　　

Step 9

Fiber: 5g

　　

Step 10

Sodium: 190mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).