Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Cauliflower And Spinach Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

3 Cup(s) Cauliflowerets
1/2 Pound(s) Spinach
6 Tablespoon(s) Vegetable oil
3 Tablespoon(s) White wine vinegar
1 Garlic clove, crushed
1/2 Teaspoon(s) Dry mustard
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Dried basil
1/4 Teaspoon(s) Pepper
1/2 Cup(s) 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 From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 207
Calories From Fat: 177
Total Fat: 20.3g
Cholesterol: 0mg
Sodium: 321.2mg
Potassium: 208.3mg
Carbohydrates: 4.8g
Fiber: 2.7g
Sugar: <1g
Protein: 4g

Scale this recipe to Servings [?]