Vegetables > Spinach >
| | Spinach Cauliflower Toss
1/2 cup of pine nuts or slivered almonds
1/2 pound of spinach, washed and crisped
2 cups of cauliflower flowerets (about 1/2 medium size head)
1 large ripe avocado
lemon juice
6 tablespoons of salad oil
3 tablespoons of white wine vinegar
1 large clove garlic, minced or pressed
1/2 teaspoon each of salt, dry mustard and dry basil
1/4 teaspoon of pepper
a dash of ground nutmeg
In a small frying pan, toast nuts over medium heat, shaking pan often, until nuts are golden (3 to 5 minutes). Set aside.
Remove and discard coarse spinach stems. Tear larger leaves into bite size pieces. Slice cauliflower pieces 1/4 inch thick. Pit, peel, and slice avocado, dip slices in lemon juice to coat. Combine with spinach and cauliflower in a salad bowl.
In a small bowl, combine oil, vinegar, garlic, salt, mustard, basil, pepper, and nutmeg, mix until well blended. Pour dressing over salad, add nuts and mix lightly until well coated. Serve immediately. Makes 6 servings |
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