Pearled Sorghum Power Salad with Lime Vinaigrette {KFFC}

Pearled Sorghum Power Salad | Chef Alli's Farm Fresh Kitchen

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!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 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.

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.

**To serve this as a dinner salad, toss in cooked, shredded or chopped chicken.

Let’s Get You Cookin’,
Chef Alli

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!

5 thoughts on “Pearled Sorghum Power Salad with Lime Vinaigrette {KFFC}

  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 )

Google+ photo

You are commenting using your Google+ 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 )

w

Connecting to %s