Wheatberry, Shrimp, Artichoke, and Almond Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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Ingredients:

1 16 oz package wheatberries
1 16 oz jar marinated artichokes, drained
1 lb shrimp, cleaned with tail on
8 oz baby tomatoes, halved
6 mini peppers, washed, cored, seeded, diced
½ cup raw almonds, cracked

Lemon-mustard vinaigrette
¼ c white balsamic
3 T lemon juice
¾ cup olive oil
¼ cup basil
¼ cup mint
1 tsp Dijon
1 tsp honey
1 clove garlic
sea salt and pepper

Instructions:
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.
Combine all ingredients together until emulsified.

Recipe courtesy of Camille’s Kitchen