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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

By Nancy Macklin,

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.
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(5 from 4 votes)
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Margaret6 months 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 Kling6 months ago
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Made this with a cooked barley and rye combination of grains. It was delicious and really filling.

Karen7 months 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!

Ana7 months ago
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This salad is delicious! The textures re just right! Loved the vinaigrette!

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about the author

Nancy Macklin

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. Nancy 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.

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