Wondergrain Artichoke Summer Salad

Serves: Approx. 4 (as a side dish)

Cook time: Approx. 20 minutes

Ingredients:

• 1 can (15.25 oz) whole kernel corn
• 1/2 teaspoon white truffle oil
• 1 1/2 teaspoon Herbes de Provence
• ½ cup Pine Nuts
• 6 medium cooked artichoke bottoms, sliced ¼ inch thick (May use frozen artichoke bottoms)
• 1 cup cooked Whole Grain Wondergrain (or cooked Pearled Wondergrain)
• 1 cup chopped Kale (small pieces)
• ½ cup chopped roasted red pepper
• ½ cup sliced scallions (Green onions – Approximately 3 sprigs)
• 1/3 cup kalamata olives, pitted and sliced
• 1 tablespoon chopped dill (no stem)
• Vinaigrette of your choice (see suggestion in Tips)

Instructions:

1. Spread corn on a cookie sheet. Mix with truffle oil and Herbes de Provence. Broil in oven until golden. Set aside.
2. Toast the pine nuts in a pan until golden.
3. In a bowl, mix sliced artichoke bottoms, cooked whole grain Wondergrain, Kale, Roasted red pepper, scallions, Kalamata olives, dill, roasted corn and toasted pine nuts.
4. Add vinaigrette of your choice (be generous) and mix well.

Tips:

• If using frozen or refrigerated grain, moisten and reheat to loosen up the grain. Fluff up with fork and let cool down prior to mixing in salad.
• Suggested vinaigrette:
  • ¼ cup lime juice (May use lemon juice)
  • ¼ cup olive oil
  • ½ tablespoon honey
  • Salt and pepper to taste