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Spinach salad with basil dressing.

You can assemble the salad ahead and chill to keep crisp, then add the dressing and mix just before serving.

3/4 pound spinach

8 to 10 medium-size mushrooms, rinsed and sliced

1 small red onion, thinly sliced

1/2 cup (about 4 oz.) crumbled Gorgonzola or other blue cheese Basil dressing (recipe follows)

1/2 cup roasted and salted sunflower seeds

Discard spinach stems and yellow leaves. Wash leaves, pat dry, and tear into bite-size. 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. Makes 4 to 6 servings.

Basil dressing. Combine 2 cloves garlic (minced or pressed) and 3 tablespoons finely chopped basil leaves (or 2-1/2 teaspoons dry basil) and mash with the back of a spoon to blend well. Stir in 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.
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Title Annotation:recipe
Date:Jun 1, 1984
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