Cauliflower Spinach Toss
|Pine nuts/Slivered almonds||1⁄2 Cup (8 tbs)|
|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 clove||1 Large, minced or 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 golden (about 8 minutes).
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.