Buckwheat Groat, Artichoke Heart & Pine Nut Salad

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1 1/2 cups Basic Cooked Buckwheat Groats (see recipe)

3 cooked artichoke hearts (Not canned artichoke hearts), diced

1/3 of a yellow bell pepper, cut in small dice

1/3 of a red bell pepper, cut in small dice

1/4 cup lightly toasted pine nuts

1/2 cup crumbled feta cheese

2 1/2 tablespoons chopped caramelized onion (see recipe)

3 tablespoons light olive oil

1 teaspoon balsamic vinegar

1 teaspoon red wine vinegar

Dash salt

Freshly ground pepper to taste

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