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Cauliflower & Spinach Salad

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YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

3 7.1E+2
½ 226.8
POUND G SPINACH
Dressing
6 9E+1
TABLESPOONS ML VEGETABLE OIL
3 45
TABLESPOONS ML WHITE WINE VINEGAR
1 1
LARGE LARGE GARLIC CLOVES
rushed *
½ 2.5
TEASPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BASIL
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 118
CUP ML ALMONDS
slivered *

Directions

Rinse and drain cauliflower and cut into small flowerets.

Wash and trim spinach. Stack leaves and slice crosswise into ¼ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 138 87% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 242mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 71% Vitamin C 56%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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