Cauliflower and Spinach Salad

★★★★★ 1 Review
jtsmamakat avatar
By Kathy Pearson
from Laurel, MS

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

serves 6-8
prep time 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
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How To Make

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