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Cauliflower Spinach Toss

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Ingredients
  Pine nuts/Slivered almonds 1⁄2 Cup (8 tbs)
  Spinach 1 Pound
  Cauliflower head 1⁄2 Medium, broken into flowerets, then cut into 1/4 inch thick slices
  Avocado 1 Large
  Lemon juice 1 Tablespoon
  Salad oil 6 Tablespoon
  White wine vinegar 3 Tablespoon
  Garlic clove 1 Large, minced or pressed
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dry basil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1 Dash
Directions

Spread nuts in a shallow pan and toast in a 350° oven until golden (about 8 minutes).
Set aside.
Discard tough stems from spinach.
Plunge leaves into cold water to clean; lift out, pat dry, and tear into bite-size pieces.
Place in a bowl and add cauliflower.
Pit, peel, and slice avocado.
Dip avocado slices in lemon juice to coat, then add to spinach and cauliflower.
Combine oil, vinegar, garlic, salt, mustard, basil, pepper, and nutmeg; blend well.
Pour over salad; add nuts and gently mix to coat thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Interest: 
Quick

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