Wheatberry, Shrimp, Artichoke, Almond Salad

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 35 minutes


16oz package wheatberries

16oz jar marinated artichokes, drained

1 Lb shrimp, cleaned with tail on

8 oz baby tomatoes, halved

6 Bellafina Baby Bell Peppers, washed, cored, seeded and diced

½ Cup raw almonds, cracked


Cook wheatberries according to instructions on package.

Coat bottom of sauté pan with oil, heat over medium high heat.

Add shrimp, season with salt and pepper. Saute shrimp in batches for 2-3 minutes or until opaque.

Combine all salad ingredients together. Add vinaigrette to lightly coat.