Home Cooks > Recipes > Spinach, Cauliflower & Avocado Salad
Yield: Yield: 6 to 8 servings
1 package (6 oz.) baby spinach leaves, washed and well drained
1/2 pound cauliflower flowerets, cut into bite-size pieces
1 ripe avocado, seeded, peeled and cut into chunks
1/4 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dry mustard
1/3 cup vegetable oil
- Place spinach, cauliflower and avocado in large serving bowl.
- Blend together teriyaki baste & glaze, vinegar, sugar and mustard. Gradually beat in oil until well blended.
- Pour over spinach mixture and toss gently to coat all pieces. Serve immediately.