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Strawberry takes center stage in this fresh, bright, beautiful salad, which features an easy vinaigrette to tie it together. Frisée is a curly-edge salad green that you may see labeled as curly endive. If you don’t find it in your grocery store, pick up a bag of mixed salad greens—frisée may be part of the mix. Note that this recipe calls for cooked and cooled wheat berries, so be sure to have them ready to go.

spring frisee salad wordpress

Ingredients

  • 4 cups sliced fresh strawberries (21 oz.)
  • 6 cups frisée and/or mixed spring greens
  • 2½ cups cooked and cooled wheat berries (1 cup dry)
  • 1 medium fennel bulb, trimmed, quartered, cored, and thinly sliced (1 cup)
  • 2 cups sugar snap peas, halved diagonally
  • ½ of a small red onion, thinly sliced (⅓ cup)
  • 3 tablespoons chopped fresh mint
  • ¼ cup white wine vinegar
  • 2 tablespoons Dijon-style mustard
  • 2 teaspoons pure maple syrup
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Set aside ½ cup sliced strawberries for the vinaigrette. In a large salad bowl combine frisée, remaining strawberries, wheat berries, fennel, snap peas, red onion, and 2 Tbsp. of the mint.
  2. For vinaigrette, in a small food processor or blender combine reserved strawberries, the remaining 1 Tbsp. mint, and the other remaining ingredients. Cover and pulse until smooth. Drizzle vinaigrette over salad and toss to coat.

Comments (10)

(4.83 from 6 votes)
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Bowie4 months ago
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I used rye berries, Meyer lemon juice for acidity and a lot, a lot more strawberry (granted my strawberries were pretty average) and maple syrup for the dressing. I feel like the amount given could be correct if the greens is not frisée. That thing is just so unappetizingly bitter. We didn’t even use the older part of the leaves which were supposed to be more bitter. And we don’t even like anything overly sweet. I did plenty tweaking for the quantities of other ingredients for the dressing too but I was happy with the end result. Not sure that I’d eat frisée again lol but I’ll gladly try this recipe again for other greens.

Adria L Janni5 months ago
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Made this for Easter minus the wheat berries, it was delicious. Thank you.

Keisha Houston5 months ago
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I like forks over knives there’s foods are rich in whole foods which better for in tasting in healthy

Barb Weikel5 months ago
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My husband is gluten intolerant. What would you suggest as a substitute for the wheat berries?

Tanya4 months ago
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I live with celiacs and use oat groats in place of wheat berries, barley, etc. works great. You can get GF ones on Amazon.

Melinda5 months ago
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Buckwheat is gluten free and would probably substitute nicely for the wheat berries

Margaret1 year ago
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I served this to my SAD eating family and it was a hit! I added cannellini beans.This is definitely a keeper. Thank you!

Dawn Kling1 year ago
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Made this with a cooked barley and rye combination of grains. It was delicious and really filling.

Karen1 year ago
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Oh my gosh so flavorsome- I love the crunch with the peas and the grains and the sweetness from the berries and the dressing – excellent texture and so yummm with mint and fennel – woohoo a keeper!

Ana1 year ago
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This salad is delicious! The textures re just right! Loved the vinaigrette!

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Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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