Cauliflower And Spinach Salad

Don’t bear trouble, use it. Take whatever happens – justice and injustice, pleasure and pain, compliment and criticism – take it up into the purpose of your life and make something out of it. Turn it into testimony. Don’t explain evil, exploit evil; make it serve you. Just as the Lotus flower reaches down and takes up the mud and mire into the purposes of its life and produces the lotus flower out of them, so you are to take whatever happens and make something out of it.

E. Stanley Jones

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Salads, Side dish, Vegetables	6	Servings

INGREDIENTS

3	c	Cauliflowerets
1/2	lb	Spinach
6	T	Vegetable oil
3	T	White wine vinegar
1		Garlic clove, crushed
1/2	t	Dry mustard
1/2	t	Salt
1/2	t	Dried basil
1/4	t	Pepper
1/2	c	Slivered almonds

INSTRUCTIONS

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. Makes 6 servings. Source: The Vancouver Sun Sept 21/94  From
the collection of Karen Deck  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“How about a private meeting with God? Pray!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 207 Calories From Fat: 177 Total Fat: 20.3g Cholesterol: 0mg Sodium: 321.2mg Potassium: 208.3mg Carbohydrates: 4.8g Fiber: 2.7g Sugar: <1g Protein: 4g