3/4 c. sliced mushrooms
1/2 lb. spinach
1/4 c. coarsely chopped pecans
1/2 c. Italian salad dressing
1/4 c. golden raisins
1 hard-cooked egg

Toss mushrooms with salad dressing, set aside. Remove stems from spinach, wash leaves thoroughly and pat dry. Tear into bite-size pieces. Combine spinach, mushrooms, raisins and pecans in a bowl, toss gently. Grate egg over salad.