Cauliflower and spinach salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cauliflowerets |
| 6 | tablespoons | Vegetable oil |
| 3 | tablespoons | White wine vinegar |
| 1 | large | Garlic clove,crushed |
| ½ | teaspoon | Dry mustard |
| ½ | pounds | Spinach |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Pepper |
| ½ | cup | Slivered almonds |
Directions
DRESSING
Rinse and drain cauliflower and cut into small flowerets. Wash and trim spinach. Stack leaves and slice crosswise into ¼-inch strips. Place in a salad bowl along with caulifower. Cover and refrigerate until serving time. In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well. Just before serving, pour dressing over vegetables; add almonds and mix gently but throughly.
Makes 6 servings.