2 bunches spinach
1 head cauliflower
1/2 c. cashews
1/2 lb. bacon

DRESSING:

1 green onion
1 tsp. celery seed
1/3 c. water
2 tbsp. Dijon mustard
1/3 c. sugar
1/2 tsp. pepper
1/4 c. wine vinegar
1 c. oil

Wash spinach and tear into bite size pieces. Chop bacon and fry until crisp. Break cauliflower into small florets (bite size). Blanch in boiling water 2 minutes or until slightly tender. Arrange on salad plates and top with dressing.

DRESSING: Mix in jar and chill until served.