Cauliflower & Spinach Salad
Crisp raw cauliflower florets and fresh spinach ribbons tossed in a garlicky white wine vinaigrette with dry mustard and basil, finished with crunchy slivered almonds. A light, no-cook side salad ready in 20 minutes.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minSometimes the best salads are the ones that skip the lettuce entirely.
This one pairs raw cauliflower florets with ribbons of fresh spinach for a crunchy, nutrient-packed side that comes together in minutes.
The dressing is a sharp, punchy vinaigrette: white wine vinegar, crushed garlic, dry mustard, and dried basil shaken together in a jar.
Toss it all right before serving so everything stays crisp, then scatter slivered almonds on top for a nutty crunch that ties the whole bowl together.
Kitchen Tips
- Slice the spinach into thin ribbons so it mingles evenly with the cauliflower instead of clumping
- Make the dressing ahead and refrigerate; the flavors meld and sharpen as it sits
- Toast the slivered almonds in a dry skillet for a minute or two to bring out their flavor
Ingredients
Directions
Rinse and drain cauliflower and cut into small flowerets.
Wash and trim spinach. Stack leaves and slice crosswise into ¼ 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.
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