Chopped Summer Fruit Salad with Pearled Sorghum

Chopped Summer Fruit Salad with Pearled Sorghum

Did you know that July is National Picnic month? I could probably count on one hand the number of times I’ve actually been on a real picnic.  It sounds romantic, and the big screen makes it look romantic, but the picnics I’ve experienced didn’t offer (sadly) the nice big shade tree, a beautiful blanket spread out beneath, and a picnic basket overflowing with tasty morsels…..dang it! Anyway, this salad is delightful and what a healthy offering all in one recipe – veggies, fruit, and grains, plus a little dairy from the goat cheese.  Don’t forget the wheat snax – they offer such a nice crunch.  

Serves 4-6

2-3 cups chopped butter lettuce (or substitute your favorite lettuce)
2-3 cups baby spinach
½ cup gently-packed torn basil leaves
1 Tbs. chopped fresh thyme
1 cup shelled edamame
1 red sweet bell pepper, seeds and membranes removed, diced
1 yellow sweet bell pepper, seeds and membranes removed, diced
2 jalapenos, seeds and membranes removed, minced
1 cup fresh blueberries or blackberries
2 peaches, peeled, chopped
2 cups strawberry halves
2 cups Nu Life pearled sorghum, cooked till tender
4 oz. goat cheese crumbles
¼ – 1/3 cup original Snaxsun Wheat Snax, for topping salad, if desired

IMG_8550[1]

For more information on gluten-free products available from Nu Life Market, visit their website: www.NuLifeMarket.com. They also offer several great recipes that feature their products.

Dressing
¼ cup good olive oil
¼ cup vegetable or canola oil
1 tsp. lime zest
3 Tbs. fresh lime juice
3 Tbs. honey
1 tsp. Dijon mustard
½ tsp. kosher salt
1-2 tsp. poppy seeds

Whisk dressing ingredients together in a small bowl; set aside.

In a large serving bowl, gently toss all salad ingredients together, except goat cheese and wheat snax.

Drizzle desired amount of dressing over salad ingredients and gently toss again to coat with dressing; season salad with salt and pepper, to taste.

Top salad with goat cheese chunks, then sprinkle with wheat snax as a garnish, if desired.

Leigh Ann Maurath

Leigh Ann Maurath, an intern with Ks Dept. of Agriculture, joins us to share about her role in helping promote recipes that feature fresh Kansas ingredients.

Now You’re Cookin’,
Chef Alli

**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, July 2015.  To order your favorite From the Land of Kansas products, visit our new ecommerce sight. 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

3 thoughts on “Chopped Summer Fruit Salad with Pearled Sorghum

  1. Pingback: 2015: This Year in Chef Alli’s Farm Fresh Kitchen! | Chef Alli's Farm Fresh Kitchen

  2. Pingback: Pearled Sorghum Power Salad with Spicy Drunken Meatballs | Chef Alli's Farm Fresh Kitchen

  3. Pingback: Coconut Chicken Curry over Pearled Sorghum | Chef Alli's Farm Fresh Kitchen

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