1 can (15.25 oz) whole kernel corn
1 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 suggestions in notes)

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 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. Serve.

TIPS

If using frozen or refrigerated, reheat in the microwave (cover with a moistened paper towel) or on the stovetop to loosen up the grain. Let cool down prior to using . Fluff up with a fork.

Suggested vinaigrette:

• ¼ cup lime juice (May use lemon juice)
• ¼ cup olive oil
• ½ tablespoon honey
• Salt and pepper to taste