Baby Spinach and Strawberry Salad with Curry Vinaigrette

A touch of curry in the vinaigrette brightens the flavor of the strawberries and adds depth to the salad.

Servings: 4


  • 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 (5 ounces) baby spinach
  • 1 1/2 cups fresh strawberries, hulled and quartered
  • 1/3 cup 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.