1 lg. bunch of spinach
1 sm. onion, chopped
1 (8 oz.) can mushrooms
1 hard-boiled egg
1/3 c. Parmesan cheese
1/3 c. safflower oil
1/4 c. sugar
2 tbsp. vinegar (cider)

Thoroughly wash spinach but do not soak. Remove stems and gently tear large leaves into bite-size pieces. Pat dry before tearing. In large bowl put spinach, mushrooms, chopped egg, Parmesan cheese and onion. Toss gently. Blend oil, sugar and vinegar. Beat with egg beater until mixture becomes thick and milky color. Pour dressing over salad and toss. Serve immediately.