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1/2 medium cauliflower
1/2 lb. fresh spinach
1/4 lb. fresh mushrooms
1/2 c. slivered almonds
1 firm ripe avocado, peeled,
pitted and sliced

6 Tbsp. salad oil
3 Tbsp. white wine vinegar
1 large garlic
1/2 tsp. each salt, dry
mustard and basil
1/4 tsp. pepper
dash of nutmeg

Rinse; drain and coarsely chop cauliflower (3 cups
yield). Stack leaves of spinach; cut crosswise into 1/4-inch
wide strips. Place salad in bowl; cover and refrigerate, if
made ahead. In a jar combine oil, vinegar and all spices.
Just before serving salad, add mushrooms. Pour dressing over
all; add nuts which have been baked in a shallow pan for 7
minutes. Mix gently. Garnish with avocado. Serves 6.

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