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.
Salad:
3 cups cooked whole grain sorghum, packed
2 Tablespoons flat leaf parsley, chopped
1 teaspoon dried rosemary, chopped
1/8 teaspoon dried thyme
1/4 cup raisins, packed
1/4 cup pine nuts, toasted
1/2 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
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
To make the dressing:
Lauren Harris-Pincus, MS, RDN, for the United Sorghum Checkoff Program
Leanne says: Delicious salad. Had never eaten sorghum before.
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