Spinach and Almond Sorghum Salad

Dressing:
1/4 cup hulled strawberries, cut in half (fresh or frozen)
1/4 cup balsamic vinegar
1/3 cup olive oil (see note)
1/2 teaspoon sorghum syrup
1/4 teaspoon sea salt

Salad:
2 teaspoons avocado oil (see note)
1/2 cup raw whole grain sorghum
5 ounces spinach, washed and dried
1/4 cup almonds, toasted and slivered
1 1/2 cup strawberries, hulled and sliced 

  1. In a blender add strawberries, balsamic vinegar, olive oil, sorghum syrup, and sea salt. Blend until strawberries are pureed, about 1 minute. Set aside or refrigerate until further use.

  2. Heat a 12-quart stock pot over medium heat. Add avocado oil and whole grain sorghum (not rinsed) to the pot. Increase heat to medium-high heat, and cook until sorghum is done (according to package directions).

  3. Once the sorghum pops, stir with a wooden spoon. Make sure to stand a small distance from the stove to avoid any splatter. Once there are more than 10 seconds between pops, remove from heat. Place in a medium size bowl and set aside.

  4. Place spinach, almonds, sliced strawberries, and 3/4 of the popped sorghum in a salad bowl, and mix until well combined. Add dressing, and top with remaining popped sorghum.

*Substitute coconut oil for olive oil, if desired.
*Avocado oil is a high heat oil, which is great for popping sorghum.

1/6th of a serving: Calories: 260 Fat: 20 grams Saturated fat: 2.5 grams, Carbohydrates: 20 grams, Sugar: 5 grams, Sodium: 120 milligrams, Fiber: 4 grams, Protein 4 grams Cholesterol: 0 milligrams

1/4th of a serving: Calories: 385 Fat: 25 grams Saturated fat: 4 grams, Carbohydrates: 30 grams, Sugar: 7 grams, Sodium: 180 milligrams, Fiber: 6 grams, Protein 6 grams Cholesterol: 0 milligrams



Ingredients

Dressing:
1/4 cup hulled strawberries, cut in half (fresh or frozen)
1/4 cup balsamic vinegar
1/3 cup olive oil (see note)
1/2 teaspoon sorghum syrup
1/4 teaspoon sea salt

Salad:
2 teaspoons avocado oil (see note)
1/2 cup raw whole grain sorghum
5 ounces spinach, washed and dried
1/4 cup almonds, toasted and slivered
1 1/2 cup strawberries, hulled and sliced 


Directions

  1. In a blender add strawberries, balsamic vinegar, olive oil, sorghum syrup, and sea salt. Blend until strawberries are pureed, about 1 minute. Set aside or refrigerate until further use.

  2. Heat a 12-quart stock pot over medium heat. Add avocado oil and whole grain sorghum (not rinsed) to the pot. Increase heat to medium-high heat, and cook until sorghum is done (according to package directions).

  3. Once the sorghum pops, stir with a wooden spoon. Make sure to stand a small distance from the stove to avoid any splatter. Once there are more than 10 seconds between pops, remove from heat. Place in a medium size bowl and set aside.

  4. Place spinach, almonds, sliced strawberries, and 3/4 of the popped sorghum in a salad bowl, and mix until well combined. Add dressing, and top with remaining popped sorghum.


Notes

*Substitute coconut oil for olive oil, if desired.
*Avocado oil is a high heat oil, which is great for popping sorghum.

1/6th of a serving: Calories: 260 Fat: 20 grams Saturated fat: 2.5 grams, Carbohydrates: 20 grams, Sugar: 5 grams, Sodium: 120 milligrams, Fiber: 4 grams, Protein 4 grams Cholesterol: 0 milligrams

1/4th of a serving: Calories: 385 Fat: 25 grams Saturated fat: 4 grams, Carbohydrates: 30 grams, Sugar: 7 grams, Sodium: 180 milligrams, Fiber: 6 grams, Protein 6 grams Cholesterol: 0 milligrams

Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

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