Written by April Ashcroft
Spinach Potato Salad
2 lbs. red potatoes, cut in small chunks
Water to cover
1 tsp tarragon
2 cups fresh or frozen corn
1/2 cup sliced red onion
1 red bell pepper, chopped
3 cups chopped baby spinach
Sweet Mustard Dressing to taste
1/2 avocado, diced
1/2 tsp Real Salt or sea salt
Fresh ground pepper
Cook potatoes in boiling water for five to 10 minutes, or until potatoes are fork-tender. Drain well and transfer to a large serving bowl and let cool. Add remaining ingredients. Mix well and serve immediately. Serves six to eight.
Sweet Mustard Dressing
10 small pitted dates
1/2 cup unsweetened rice vinegar
1/2 cup water
1 tbsp raw sunflower seeds
1 tbsp chia seeds (or use 3 tbsp. sunflower seeds)
1 tbsp prepared mustard
For easier blending, soak dates in water and vinegar for at least four hours before blending. Blend all ingredients until smooth.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
After years of developing recipes and collecting research on the health benefits of a plant-based diet, she published her first cookbook, “Whole Food Goodness,” and will release another, “Whole Food American Favorites,” this summer.
She lives in beautiful southwest Utah and enjoys hanging out with her family, hiking, biking, swimming, skiing, and anything that involves being in the great outdoors. To learn more, visit health4lifecooking.com or follow her blog at health4lifecooking.blogspot.com.