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Spring Sorghum Salad

https://www.sorghumcheckoff.com/recipes/spring-sorghum-salad/

Prep Time

15 Minutes

Make Time

30 Minutes

Yield

4 Servings

Sorghum Form

Fresh spring sorghum salad with crisp asparagus, snap peas, radishes and bright lemon mustard dressing.

Ingredients

Salad Ingredients:

  • 2 cups cooked whole grain sorghum
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup snap peas
  • 4 – 5 radishes, thinly sliced
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh dill, chopped
  • 2 – 3 tbsp finely diced red onion
  • Lemon slices, for garnish

Lemon Mustard Vinaigrette Ingredients:

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a pot of salted water to a boil. Add asparagus and snap peas. Cook for 1 – 2 minutes until crisp-tender and vibrant green. Drain and transfer to an ice bath. Once cooled, drain well. Slice the snap peas.
  2. In a small bowl or jar, whisk together olive oil, lemon juice and Dijon mustard. Season with salt and pepper to taste.
  3. In a large mixing bowl, combine the cooked sorghum, blanched vegetables, sliced radishes, mint, dill and red onion. Pour the vinaigrette over the top and toss gently to coat.
  4. Arrange on a serving platter. Garnish with lemon slices and a sprinkle of fresh herbs. Serve at room temperature or chilled.

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