Spinach Cauliflower Toss Recipe
Ingredients
| 1/2 cup pine nuts or slivered almonds | ||
| 1/2 large bunch spinach, torn into bite-size pieces | ||
| About 1/2 medium-size head cauliflower, broken into flowerets, then cut in 1/4 -inch-thick slices | ||
| Avocado | 1 Large | |
| Lemon juice | ||
| Salad oil | 6 Tablespoon | |
| White wine vinegar | 3 Tablespoon | |
| 1 large clove garlic, minced or pressed | ||
| 1/2 teaspoon each salt, dry mustard, and dry basil leaves | ||
| Pepper | 1/4 Teaspoon | |
| Dash of ground nutmeg | ||
Directions
Spread nuts in a shallow pan and toast in a 350° oven until lightly browned (about 8 minutes).
Set aside.
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.
Set aside.
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.
Chef
