1/2 cauliflower, brokin in tiny flowerettes (approximately 1 pound)
1 bunch spinach, leaves only (8 oz bagged)
1 avacado, cut into small pieces
1/2 cup pine nuts or almonds, roasted
Mix ingredients together. Dress immediately before serving.
Dressing
9 tablespoons salad oil
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/4 teaspoon pepper
dash nutmeg
1 clove minced garlic
Serves 6 - 8
Nuts may be roasted in the oven at 350o F for 7 minutes to bring out the flavor. When you start to smell them, take them out immediately, they are ready. Nuts may also be roasted on the stovetop. Place single layer in a frying pan over medium heat, shake the pan occasionally to prevent burning.
ReplyDeleteOther nuts may also be used according to your preference. Sunflower seeds would be good too.
The dressing recipe is a basic vinaigrette. Mix and match oils (canola, olive, sesame, walnut) and vinegars (balsamic, red vine, apple cider, rice, etc.) according to your preferences. Nut oils (sesame , walnut) may be best mixed 50% with salad oil due to their strong flavor.
Generally, salt and pepper to taste. Recipe proportions are a place to start.
Summer fresh herbs would be a wonderful addition according to your likes.