Provencal Wheat Berry Salad With Shrimp

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READY IN: 21mins
SERVES: 4
YIELD: 7 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours.
  • Drain wheat well and spread out on a baking sheet to cool and dry.
  • Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel.
  • Once cooled, cut into 1/2 to 3/4-inch pieces.
  • Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine.
  • In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well.
  • Season the shrimp with salt; heat olive oil in a skillet over high heat.
  • Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque.
  • Toss shrimp into salad and sprinkle with remaining almonds.
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