6 tb Vegetable oil 3 tb White wine vinegar 1 lg Garlic clove,crushed 1/2 ts Dry mustard 1/2 ts Salt 1/2 ts Dried basil 1/4 ts Pepper 1/2 c Slivered almonds Rinse and drain cauliflower and cut into small flowerets. Wash and trim spinach. Stack leaves and slice crosswise into 1/4-inch strips. Place in a salad bowl along with caulifower. Cover and refrigerate until serving time. In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well. Just before serving, pour dressing over vegetables; add almonds and mix gently but throughly. Makes 6 servings.