Spinach Cauliflower Toss
|Pine nuts/Slivered almonds||1⁄2 Cup (8 tbs)|
|Spinach||3⁄4 Bunch (75 gm), torn into bite size pieces (Large Size)|
|Cauliflower head||1⁄2 Medium, broken into flowerets, then cut into 1/4 inch thick slices|
|Lemon juice||1 Tablespoon|
|Salad oil||6 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Dry mustard||1⁄2 Teaspoon|
|Dry basil||1⁄2 Teaspoon|
|Ground nutmeg||1 Dash|
Spread nuts in a shallow pan and toast in a 350° oven until lightly browned (about 8 minutes).
Place spinach and cauliflower in a bowl.
Peel, pit, and slice avocado.
Dip avocado slices in lemon juice to coat.
Add to vegetables.
Combine oil, vinegar, garlic, salt, mustard, basil, pepper, and nutmeg; blend well.
Pour over vegetables; add nuts and gently mix to coat thoroughly.