| 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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