3 cups cooked whole grain sorghum, packed
2 Tablespoons flat leaf parsley, chopped
1 teaspoon dried rosemary, chopped
1/8 teaspoon dried thyme
1/4 cup raisins, packed
1/4 cup pine nuts, toasted** (see below)
1/2 apple, chopped into small pieces
2 Tablespoons apple cider vinegar
1 Tablespoon sorghum syrup (or pure maple syrup)
2 Tablespoons extra virgin olive oil
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
Cook sorghum according to package directions and set aside to cool.
Transfer 3 cups packed sorghum to a medium bowl, adding the parsley, rosemary, thyme, apple, raisins and toasted pine nuts.
To make the dressing:
In a small bowl, add vinegar, sorghum syrup, salt and pepper.
Whisk in olive oil until nicely combined.
Pour over the sorghum mixture and gently mix to coat evenly. Give the salad time to cool and let the flavor develop. It’s wonderful the next day!
240 calories, 10g fat, 1g sat fat, 85mg sodium, 35g carbohydrate, 4g fiber, 8g sugar, 4g protein
**To toast the pine nuts, place them in a toaster oven (or regular oven at 350 degrees) on aluminum foil and toast for about 3 minutes, watching to make sure they do not burn.
This recipe can be lightened slightly by using lite or sugar free maple syrup. Also, instead of pine nuts and raisins, you may use currants, dried cranberries, dried cherries, or toasted slivered almonds.