The colors make quite a dramatic presentation and the salad can be tossed or arranged on plates with strawberries placed on top of the greens.

1 lb. fresh spinach
1 1/2 tbsp. lemon juice
3 tbsp. light olive oil or other light vegetable oil
1/4 tsp. salt
Freshly ground pepper to taste
4 very thin slices sweet onion, such as Vidalia
1/2 c. sliced strawberries

Wash the spinach, pick out any coarse stems, and tear leaves into bite-size pieces; set aside to drain well or spin dry. Mix the lemon juice, oil, salt, and pepper and blend well until slightly thickened.

To assemble the salad, place the spinach in a bowl, add onion and strawberry slices, and when ready to serve, pour dressing over and toss gently. Serves 6.

NOTE: If sweet onion is not available, soak yellow onion slices in a bowl of cold water for 10 minutes, drain, and rinse once more.