Cauliflower & Spinach Salad
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cauliflower florets
|
|
| ½ | pound |
spinach
|
|
| Dressing | |||
| 6 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
white wine vinegar
|
|
| 1 | large |
garlic cloves
rushed |
*
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cauliflower florets
|
|
| 226.8 | g |
spinach
|
|
| Dressing | |||
| 9E+1 | ml |
vegetable oil
|
|
| 45 | ml |
white wine vinegar
|
|
| 1 | large |
garlic cloves
rushed |
*
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
basil
dried |
*
|
| 1.3 | ml |
black pepper
|
|
| 118 | 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.
