Spinach Salad I

[Spring to early summer, again in the fall.]

Serving size: 6 or more servings.
Prep time: 20-30 minutes

1 large bunch spinach
1 cup fresh mushrooms
1/2 cup sliced onion
1/4 cup nuts
fresh basil leaves
vinaigrette salad ddressing

Cut the roots and muddy parts of the stems off a bunch of spinach. Run half a sink full of cold water; immerse the spinach leaves and agitate them with your hand; lift the spinach out of the water. Repeat, if necessary. Drain it, and dry it in a salad spinner, or by shaking it around in a large dish towel. Put it in a bowl.
Wash, dry and thinly slice a cup or more of mushrooms and add them to the spinach.
Add a little thinly sliced onion. (1/2 cup)
Add 1/4 cup chopped nuts. (Black walnuts or hickory nuts are the best, but English walnuts or pecans are good, too.)
Add 4 or 5 large, chopped fresh basil leaves.
Sprinkle about 3-5 tablespoons vinaigrette on, and toss the salad.

Mary Ellen Frame