Baby Spinach and Strawberry Salad with Curry Vinaigrette

By: Marge Perry & David Bonom

  • Yield: 4 Servings
  • Cuisine: American
  • Course: Salad



For the Dressing
  • 4 teaspoons lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon curry powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
For the Salad
  • 8 cups baby spinach
  • 1 1/2 cups fresh strawberries, hulled and quartered
  • 1/3 cup Vidalia onion, or other sweet onion, thinly sliced



  1. Combine the lemon juice, honey, curry powder, salt, and pepper in a bowl. Slowly whisk in the oil until well combined.
  2. Combine the spinach, strawberries, and onion in a large bowl. Pour in the vinaigrette and toss lightly to coat. Divide among four plates.