3 cup Cauliflowerets
0.5 lb Spinach
6 tb Vegetable oil
3 tb White wine vinegar
1 lg Garlic clove,crushed
0.5 ts Dry mustard
0.5 ts Salt
0.5 ts Dried basil
0.25 ts Pepper
0.5 cup Slivered almonds

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. Makes 6 servings.

Source: The Vancouver Sun Sept 21/94 From the collection of Karen Deck

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