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Salads and salad dressings

Strawberry Spinach Salad

Recipe created by DaVita dietitian Patty from Oklahoma.

Portions: 6

Serving size:   2/3 cup

Ingredients

• 3 cups fresh spinach or 6-ounce package of pre-washed spinach
• 1 cup fresh strawberries, finely sliced
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 2 tablespoons honey
• 1/8 teaspoon dry mustard powder
• 3 tablespoons vegetable oil

Preparation

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

Nutrients per serving

• Calories: 94
• Protein: 1.0 g
• Carbohydrate: 9 g
• Fat: 6 g
• Cholesterol: 0 mg
• Sodium: 22 mg
• Potassium: 204 mg
• Phosphorus: 20 mg
• Calcium: 32 mg
• Fiber: 2.5 g

Renal and Renal Diabetic Food Choices

• 1 vegetable, medium potassium
• 1/4 fruit, low potassium
• 1 fat

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.

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