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20 minutes
Prep: 10 minutes
Cook: 10 minutes
138 calories per serving view nutrition facts
6 servings
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| 3 | cups | cauliflower florets | |
| 1/2 | pound | spinach | |
| Dressing | |||
| 6 | tablespoons | vegetable oil | |
| 3 | tablespoons | white wine vinegar | |
| 1 | large | garlic clove | rushed |
| 1/2 | teaspoon | dry mustard | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | basil | dried |
| 1/4 | teaspoon | black pepper | |
| 1/2 | cup | almonds | slivered |
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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 242mg | 10% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 2.0g | 9% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 71% | Vitamin C | 56% | |
| Calcium | 5% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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