Baby Spinach and Strawberry Salad with Curry Vinaigrette

By: Marge Perry & David Bonom


For the dressing: 

4 teaspoons of lemon juice 
1 teaspoon of honey 
1/8 teaspoon of curry powder 
1/4 teaspoon of sea salt 
1/8 teaspoon of freshly ground black pepper 
2 tablespoons of extra virgin olive oil 

For the salad: 

8 cups ( 5 ounces) of baby spinach 
1 1/2 cups of fresh strawberries hulled and quartered
1/3 cup of thinly sliced Vidalia onion or other sweet onion


  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.