Friday, November 18, 2011

Spinach Potato Salad

1 1/2 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
1 cup Sweet Mustard Dressing (see below)
2 Tbsp prepared mustard (optional)
1/2 avocado diced
1/2 tsp Real Salt or sea salt
fresh ground pepper

Cook potatoes in boil water for 5 – 10 minutes until potatoes are for tender. Drain well and transfer to a large serving bowl and mix in tarragon. Let cool 5 minutes. Add remaining ingredients. Mix well and server immediately.

Sweet Mustard Dressing
1/2 cup pitted dates
1/2 rice vinegar
1/2 cup water
2 Tbsp raw cashews or sunflower seeds
2 tbsp prepared mustard

For easier blending, soak dates and nuts/seeds in vinegar and water for at last 4 hours. Blend all ingredients until smooth. Store dressing in a glass jar in the refrigerator.

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