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| RECIPE FOR CAULIFLOWER & SPINACH SALAD |
Title: Cauliflower & Spinach Salad
Category: Side Dish
Serves: 6
Ingredients:
| 3.00 | c | Cauliflowerets | | 0.50 | lb | Spinach | | 6.00 | tb | Vegetable oil | | 3.00 | tb | White wine vinegar | | 1.00 | lg | Garlic clove,crushed | | 0.50 | ts | Dry mustard | | 0.50 | ts | Salt | | 0.50 | ts | Dried basil | | 0.25 | ts | Pepper | | 0.50 | 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
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