Cauliflower and Spinach Salad

Kathy Pearson

By
@jtsmamakat

like to switch up the nuts. Sometimes I use peanuts, pecans, or walnuts. We also add sunflower kernels and croutons as the mood strikes.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
20 Min
Method:
Refrigerate/Freeze

Ingredients

3 c
cauliflowerets
1/2 lb
spinach leaves
6 Tbsp
canola oil
3 Tbsp
vinegar
1
garlic clove, crushed
1/2 tsp
salt
1/2 tsp
dry mustard
1/2 tsp
basil leaves, dried
1/4 tsp
pepper
1/2 c
almonds, slivered

Step-By-Step

1Rinse and drain cauliflower and cut into small flowerets.
2Wash and trim spinach.
3Stack leaves and slice crosswise into 1/4-inch strips.
4Place in a salad bowl along with cauliflower.
5Cover and refrigerate until serving time.
6In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well.
7Shake to blend well.
8Just before serving, pour dressing over vegetables; add almonds and mix gently but thoroughly. Makes 6 servings.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy