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

DRESSING:

6 tbsp. salad oil
3 tbsp. white wine vinegar
1 lg. garlic clove, minced
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. basil
1/4 tsp. pepper
Dash of nutmeg

Rinse, drain and coarsely chop the cauliflower (3 cup yield). Wash and pat dry spinach. Stack leaves and slice crosswise into 1/4 inch wide strips. Place in salad bowl with the cauliflower; cover and refrigerate if made ahead.

In a jar, combine oil, vinegar and all the spices. Just before serving salad, add mushrooms. Pour dressing over all and add nuts which have been baked in a shallow pan at 350 degrees for 7 minutes. Mix gently.

Garnish with avocado. Serves 6. Good for potlucks -- different type of salad and it doesn't wilt easily.