Ingredients

• 3 cups fresh spinach
• 1 cup fresh strawberries
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 2 tablespoons honey
• 1/8 teaspoon dry mustard
• 3 tablespoons vegetable oil

Preparation

1. Wash and dry the spinach leaves. Tear into bite-sized pieces and place in a bowl. Thinly slice strawberries.
2. Top spinach with sliced strawberries.
3. Mix together the vinegar, lemon juice, honey, dry mustard  and oil.
4. Pour dressing over spinach and strawberries. Toss well and serve immediately.

Helpful hints

• A serving of raw spinach is lower in potassium than a serving of cooked spinach. This is because the raw spinach loses its structure and "shrinks" during cooking. Many more cooked spinach leaves are required to make a serving. For comparison: 1/2 -cup cooked, fresh spinach weighs 3 ounces and has 419 mg potassium, while 1/2 -cup raw, fresh spinach weighs 1 ounce and has 156 mg potassium.
• A 6-ounce package of pre-washed spinach contains 3 cups.