An elegant beginning to any meal, but especially good in the summer. The tomato wedges can be arranged around the edge of the salad and many other vegetables can be added in an endless number of variations.

1 lb. spinach
2 tomatoes
1 carrot
2 tbsp. chopped onion
1/4 lb. mushrooms
Herb and garlic croutons

DRESSING:

1/4 c. balsamic vinegar
1/8 c. olive oil
1 tbsp. sugar
1/2 tsp. garlic powder

Mix dressing ingredients in small bowl so flavors can unite.

Wash, destem, tear and drain spinach leaves and place in large bowl. Peel carrot and, using peeler, add about 20-30 slivers of carrot to the spinach. Add onion. Wash and quarter mushrooms and add to spinach.

Cut tomatoes in wedges and add to salad.

About 15 minutes before serving, add dressing to salad and toss. Top with croutons in individual servings.