3/4 lb. spinach
8-10 med. size mushrooms, rinsed & sliced
1 sm. red onion, thinly sliced
1/2 c. (about 4 oz.) crumbled gorgonza or other blue cheese
Basil Dressing recipe follows
1/2 c. toasted & salted sunflower seeds

Discard spinach stems. Wash leaves and tear into bite-size pieces. Combine in a salad bowl with mushrooms, onion and cheese. (If made ahead cover and chill up to 4 hours.) Pour dressing over salad and mix well. Sprinkle in the sunflower seeds.

BASIL DRESSING:

Combine 2 cloves of garlic (minced or pressed) and 3 tablespoons parsley chopped basil leaves (or 2 1/2 teaspoons dry basil) and mash with the back of spoon to blend well. Stir 1/4 cup red wine vinegar and 1/2 cup olive oil or salad oil. If made ahead cover and let stand at room temperature up to 4 hours. Stir before serving.