Pearled Sorghum Power Salad with Lime Vinaigrette

Pearled Sorghum Power Salad with Lime VinaigretteIt’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!

Pearled Sorghum Power Salad with Lime Vinaigrette

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 20 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.

Lime Vinaigrette
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.

Let’s Get You Cookin’,
Chef Alli

 

This recipe was shared at the 2016 Fancy Food Show in San Francisco, California featuring From the Land of Kansas products! You can purchase these products and more at the From the Land of Kansas ecommerce site.

Other Recipes Featured at the Fancy Food Show 2016:
Breakfast Quinoa Bowls
Heirloom Tomato Salad
Cinnamon Roll Waffles
Spicy Drunken Meatballs
Korean Pulled Pork Tacos

5 thoughts on “Pearled Sorghum Power Salad with Lime Vinaigrette

  1. Pingback: Fancy Food Show: Spicy Drunken Meatballs | Chef Alli's Farm Fresh Kitchen

  2. Pingback: Warm & Nutty Breakfast Quinoa Bowls with Big Slice Apples | Chef Alli's Farm Fresh Kitchen

  3. Pingback: Fancy Food Show: Heirloom Tomato Salad with Pecan-Crusted Mozzerella | Chef Alli's Farm Fresh Kitchen

  4. Pingback: Glazed Cinnamon Roll Waffles with Toffee and Bacon | Chef Alli's Farm Fresh Kitchen

  5. Pingback: Korean Pulled-Pork Tacos with Broccoli Slaw | Chef Alli's Farm Fresh Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s