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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.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jun 1, 1984
Words:180
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