To make the dressing:
Salad:
3 cups cooked whole grain sorghum, packed
2 Tablespoons flat leaf parsley, chopped
1 teaspoon dried rosemary, chopped
⅛ teaspoon dried thyme
¼ cup raisins, packed
¼ cup pine nuts, toasted
½ apple, chopped into small pieces
Dressing:
2 Tablespoons apple cider vinegar
1 Tablespoon sorghum syrup (or pure maple syrup)
2 Tablespoons extra virgin olive oil
¼ teaspoon black pepper
¼ teaspoon kosher salt
Lauren Harris-Pincus, MS, RDN, for the United Sorghum Checkoff Program
This sweet salad keeps well, so it’s the perfect easy recipe to bring to potlucks! This crowd-pleasing recipe was also served at the marketplace of our 2016 Oldways Supermarket Dietititian Symposium in New Orleans.
Links
[1] https://wholegrainscouncil.org/grain/sorghum