Celebrate the season with spring sorghum salad

Brighten your table this season with a Spring Sorghum Salad, a fresh, colorful dish that puts whole grain sorghum front and center, courtesy of the sorghum checkoff.

Tender sorghum is tossed with crisp seasonal vegetables and fresh herbs, then lightly dressed for a vibrant, flavor-packed salad that’s perfect for lunches, potlucks or as a wholesome side.

Spring Sorghum Salad

Salad ingredients:

2 cups cooked whole grain sorghum

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 cup snap peas

4 – 5 radishes, thinly sliced

2 tbsp fresh mint, chopped

2 tbsp fresh dill, chopped

2 – 3 tbsp finely diced red onion

Lemon slices, for garnish

Lemon mustard vinaigrette ingredients:

3 tbsp olive oil

2 tbsp fresh lemon juice

1 tbsp Dijon mustard

Salt and freshly ground black pepper, to taste

Directions:

Bring a pot of salted water to a boil. Add asparagus and snap peas. Cook for 1 – 2 minutes until crisp-tender and vibrant green. Drain and transfer to an ice bath. Once cooled, drain well. Slice the snap peas.

In a small bowl or jar, whisk together olive oil, lemon juice and Dijon mustard. Season with salt and pepper to taste.

In a large mixing bowl, combine the cooked sorghum, blanched vegetables, sliced radishes, mint, dill and red onion. Pour the vinaigrette over the top and toss gently to coat.

Arrange on a serving platter. Garnish with lemon slices and a sprinkle of fresh herbs. Serve at room temperature or chilled.