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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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

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