It’s the new year! Many of us are looking to eat a little healthier. So I’ve made it easy! This salad is packed full of vegetables and whole grains (by the way- NuLife pearled sorghum is GLUTEN FREE!) and topped with a zippy vinaigrette. It tastes great and will give you that boost of nutrition your body needs to power through the day!
1 cup NuLife Pearled Sorghum, cooked until al dente (about 40-45 minutes) in 4 cups broth, drained and rinsed (or cook pearled sorghum in pressure cooker on high setting for 10 minutes, using a natural pressure release.)
1 sweet red bell pepper, seeds and membranes removed, diced
1 cup shredded carrots
1 English cucumber, skin on, seeded and diced
2 scallions, green and white parts, thinly sliced
1 cup edamame
1/3 cup freshly chopped cilantro
¼ cup freshly chopped mint
¼ cup freshly chopped Thai basil
Toss all salad ingredients together in a serving bowl; drizzle with desired amount of vinaigrette (recipe below) and serve.
¼ cup freshly squeezed lime juice from 3-4 limes
zest of 1 lime
1 Tbs. Asian fish sauce
2 Tbs. vegetable or canola oil
2 Tbs. brown sugar
pinch of kosher salt
¼ – ½ tsp. red pepper flakes
Whisk or shake vinaigrette ingredients together until well combined; taste and adjust seasonings as needed.
**To serve this as a dinner salad, toss in cooked, shredded or chopped chicken.
Let’s Get You Cookin’,
This recipe was sponsored and presented on a LIVE Facebook Cooking show presented by the Kansas Farm Food Connection. It featured Kansas-grown sorghum: a fabulous gluten-free grain grown right here in Kansas! You can find pearled sorghum and sorghum products at NuLife Market!