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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