|
|
|
|
|
Splashes of bright peppers
contrast beautifully in this simple but tasty salad.
|
Ingredients:
1 large head Andy Boy cauliflower
1/2 lb spinach
6 T vegetable oil
3 T white wine vinegar
1 large garlic clove, crushed
1/2 t ground ginger
1/2 t dry mustard
1/2 t salt
1/2 t dried basil
1/4 t freshly ground black pepper
2 T diced colored peppers
1/2 C slivered almonds
|
Directions:
| 1. |
Rinse and drain Andy Boy cauliflower
and cut into small florets. |
| 2. |
Wash and trim spinach. Stack leaves and
slice crosswise into 1/4 inch strips. |
| 3. |
Place in a salad bowl along with cauliflower.
Cover and refrigerate until serving time. |
| 4. |
In a jar, combine oil, vinegar, garlic,
ginger, salt, mustard, basil and black pepper. Shake to blend
well. |
| 5. |
Just before serving, pour dressing over
vegetables; add almonds and mix gently, but thoroughly. Top
with diced peppers and serve with baguette croutons. |
| |
Serves 6 |
|
 |
|
|
