| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables, Side dish | 6 | Servings | |
INGREDIENTS
| 3 | c | Cauliflowerets |
| 1/2 | lb | Spinach |
| 6 | tb | Vegetable oil |
| 3 | tb | White wine vinegar |
| 1 | lg | Garlic clove,crushed |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Pepper |
| 1/2 | c | Slivered almonds |
INSTRUCTIONS
DRESSING 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
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