2 lb. fresh mushrooms
1 c. Italian dressing
1/2 tsp. garlic powder
1/2 tsp. dried whole basil
1 tsp. onion salt
1 tsp. dried parsley flakes
1/2 lb. torn spinach
3 tomatoes, cut in wedges
3 slices bacon, cooked and crumbled

Clean mushrooms with damp paper towel. Combine mushrooms, Italian dressing, garlic powder, basil and onion salt, tossing gently. Sprinkle parsley flakes. Cover and refrigerate for 8 hours or overnight. Drain well and serve on spinach. Garnish with tomatoes and bacon. Makes 6 to 8 servings.