From A-Z cookbook
- 1 large bunch spinach
- 2 Cups thin-sliced purple cabbage
- 1 kohlrabi, cut into small, narrow strips
- 3 T. olive oil
- 2 T. red wine vinegar
Wash and stem spinach; tear into bite-size pieces; dry in salad spinner or towels. Place in large bowl with cabbage and kohlrabi. Combine olive oil, vinegar, horseradish, mustard, and sugar in small jar with lid. Season with salt and pepper; shake vigorously. Toss dressing with salad; divide onto plates and garnish with sunﬂower seeds. Makes 4-6 servings.