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

DRESSING:

6 tbsp. salad oil
3 tbsp. white wine vinegar
1 lg. clove garlic, 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. Wash and pat dry spinach. Stack leaves and slice crosswise into 1/4 inch strips. Place in salad bowl with cauliflower. Cover and refrigerate if made ahead.

Combine oil, vinegar, and all of the spices in a jar. Add mushrooms just before serving. Pour dressing over salad and add nuts. Mix and garnish with avocado.