FIVE GREEN SALAD

1/2 lb tender spinach leaves washed and prepared for serving
1 head Boston lettuce
1 bunch aragula 1 medium sized head radicchio
1/2 small head escarole
3/4 cup olive oil
3/4 lbs mushrooms, sliced
2 green onions sliced
1/2 cup Balsamic vinegar1 tb sugar
3/4 tsp thyme leaves
3/4 tsp salt
1/8 tsp ground pepper

Into a very large salad bowl, tear salad greens into bite sized pieces. Prepare dressing: In 10 inch skillet, over medium high heat, in hot salad oil, cook mushrooms and green onions until tender, stirring occasionally. Stir in vinegar, sugar, thyme, salt and pepper: heat to boiling; boil 1 minute, stirring constantly. When ready to serve, pour hot dressing over greens, toss and serve. 10 servings.