1/2 c. oil
1/4 c. white wine vinegar
1 small onion (sliced)
1/2 tsp. basil
3/4 tsp. salt
1/4 tsp. black pepper
1/2 lb. mushrooms (sliced thin)
1 lb. fresh spinach (torn in bite size pieces)

Combine first six ingredients. 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.