Cauliflower and Spinach Salad

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	10 minutes
	Ready In	20 minutes

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Ingredients

3	cups	cauliflower florets
1/2	pound	spinach

Dressing
6	tablespoons	vegetable oil
3	tablespoons	white wine vinegar
1	large	garlic clove	rushed
1/2	teaspoon	dry mustard
1/2	teaspoon	salt
1/2	teaspoon	basil	dried
1/4	teaspoon	black pepper
1/2	cup	almonds	slivered

Directions

Rinse and drain cauliflower and cut into small flowerets.

Wash and trim spinach. Stack leaves and slice crosswise into 1/4-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.

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Member Review

Broiled Salmon with Curried Eggplant Chutney

Chuney was too sweet with the 1/4 cup of brown sugar; I would cut this way down. Also, I trippled the Curry Power and seared the Salmon instead of broiling it.

Reviewed by ZELLNER1