1 clove garlic
6 c. torn spinach
1 c. sliced fresh mushrooms
1/2 c. sliced radishes
1/3 c. chopped carrot

DRESSING:

1/4 c. salad oil
1/4 c. white wine vinegar
1 tbsp. sugar
1 tsp. salt

Using the back of a spoon, mash garlic in salad bowl. Add spinach, mushrooms, radishes, and carrot; toss lightly. Cover and refrigerate 2 to 24 hours.

In screw-top jar, combine salad oil, white wine vinegar, sugar, and salt. Cover and shake to mix well. Refrigerate 2 to 24 hours. Before serving, shake dressing; pour over salad. Toss lightly. Makes 8 servings.