Baby Spinach and Strawberry Salad with Curry Vinaigrette
By Marge Perry and David Bonom. A touch of curry in the vinaigrette brightens the flavour of the strawberries and adds depth to the salad.
INGREDIENTS
- 4 tsp lemon juice
- 1 tsp honey
- ⅛ tsp curry powder
- ¼ tsp sea salt
- ⅛ tsp black pepper, freshly ground
- 2 tbsp olive oil, extra virgin
- 8 cup baby spinach (5-ounces)
- 1 ½ cup fresh strawberries, hulled and quartered
- ⅓ cup thinly sliced Vidalia, or other sweet onion
DIRECTIONS
- Combine the lemon juice, honey, curry powder, salt, and pepper in a bowl. Slowly whisk in the oil until well combined.
- Combine the spinach, strawberries, and onion in a large bowl. Pour in the vinaigrette and toss lightly to coat. Divide among four plates.