½ cup oil

¼ cup white wine vinegar

1 small onion, sliced

½ teaspoon basil

¾ teaspoon salt

¼ teaspoon fresh ground pepper

½ pound mushrooms, sliced thin

1-pound spinach, torn in bite-size pieces

Combine oil, vinegar, onion, basil, salt and pepper in medium bowl. 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