Mediterranean Wheat Berry and Salmon Salad

Makes 4 servings.

Ingredients

• 2 cups cooked hard red winter wheat berries*
• 3 tablespoons extra-virgin olive oil
• 1 3-ounce wild salmon fillet, seasoned with 1 teaspoon herbes de Provence
• ½ cup sliced, organic canned artichoke hearts
• ¼ cup sliced, jarred roasted organic red peppers
• ¼ cup sliced, pitted assorted olives
• ¼ cup organic sheep’s milk feta cheese
• ½ cup organic halved grape or cherry tomatoes
• kosher salt to taste
• black pepper to taste

* Bring 5 cups of water to a simmer in a saucepan. Add 2 cups of wheat berries, cover and cook for roughly 35 to 45 minutes. Can be made in advance.

Directions

1. In a nonstick saute pan heated over medium high heat, add 1 tablespoon of olive oil and the salmon fillet.
2. cook for 3 to 4 minutes on one side, then flip and cook for 2 minutes more.
3. Remove from pan. Add all ingredients except salmon to a large work bowl and mix.
4. Flake salmon on top of each serving.

Nutrition Facts

Serving size: 1 cup, Calories 294, Total Fat 16.4g (3.6g saturated, 22mg cholesterol), Sodium 293mg, Total Carbohydrate 28.3g, Fiber 2.8g, Protein 11.3g.