Cauliflower And Spinach Salad
| 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