4 c. fresh spinach leaves, washed, dried & trimmed of stems (May use 2 c. spinach & 2 c. Boston lettuce)
4 tomatoes, trimmed & sliced 1/4" thick
2 red onions, thinly sliced in rings
1 c. fresh, sliced mushrooms
Salt to taste
4 tbsp. olive oil
1 1/2 tbsp. vinegar
1/2 tsp. freshly ground pepper
1 tbsp. prepared horseradish

Arrange a bed of spinach leaves on a platter. Place the slices of tomatoes over it, and the oven rings over the tomatoes. Sprinkle salt evenly over all. Combine the oil, vinegar, pepper and horseradish in small bowl. Beat until blended. Pour the dressing over the vegetables and serve. Serves 4. For our purposes, we will toss the salad and use only 2 good-size tomatoes per recipe.