1/2 c. oil
1 sm. onion, sliced
3/4 tsp. salt
1/2 lb. mushrooms, sliced thin
1/4 c. white wine vinegar
1/2 tsp. basil
1/4 tsp. fresh ground pepper
1 lb. spinach, torn in bite size pieces

Combine oil, vinegar, onion, basil, salt and pepper in medium bowl. Add mushrooms and let stand at room temperature 2 hours or refrigerate overnight, stirring occasionally. Place spinach in salad bowl, add mushroom oil mixture and toss well. Serve at once. Makes 6 servings.