Pearled Sorghum Broccoli Salad
Cranberries and citrus juice give this salad a zesty kick. The sunflower seeds and vegetables add a variety of textures. All of the flavor-packed goodness is served on a base of pearled sorghum for a healthy whole grain. It's flavorful, filling and refreshing.
On a specialized diet? This recipe works well for folks following a plant-based (vegetarian), vegan, gluten-free or dairy-free diet — and, of course, omnivores!
Ingredients
- 6 cups cooked pearled sorghum grain
- 1 cup dried cranberries
- 2 cups chopped broccoli
- ¼ cup chopped red onion
- ½ cup sunflower seeds
- 2 tablespoons olive oil
- ½ teaspoon minced garlic
- 1 tablespoon lime juice
- 1 tablespoon orange juice
- ½ teaspoon salt
- ½ teaspoon pepper
Directions
- In a large bowl combine the pearled sorghum grain, dried cranberries, broccoli, red onion and sunflower seeds.
- In a separate small bowl whisk together the olive oil, minced garlic, lime juice, orange juice, salt and pepper.
- Pour the olive oil mixture over the pearled sorghum and vegetable mixture. Mix well. Refrigerate and serve cold.
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