A lunchtime Summer Sorghum Salad with Watermelon, Feta and Tomatoes is most enticing when the temperature rises. The combination of sorghum, arugula, watermelon, feta cheese and tomatoes makes this dish stand out from the lettuce, carrots and cucumber crowd. The recipe includes vinaigrette with just a touch of maple syrup.
- SORGHUM SALAD
- 1 cup dried sorghum*
- 1 5-ounce package of baby arugula
- 3 cups diced watermelon, about 1-inch dice
- 3 cups halved cherry tomatoes
- 1 cup crumbled feta cheese
- ⅓ cup lightly packed basil leaves
- BALSAMIC VINAIGRETTE
- ½ cup olive oil
- 2 tablespoons plus 1 teaspoon balsamic vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and black pepper, to taste
Cook sorghum according to package directions and set aside. Put all vinaigrette ingredients into a medium bowl and whisk until combined. Season with salt and pepper to taste.
In a large bowl, add the cooked sorghum, arugula, watermelon, cherry tomatoes, feta and basil. Mix until all ingredients are evenly distributed. Dress each serving of salad with desired amount of balsamic vinaigrette.
*Be sure to use sorghum grain, not flour.
Nutrition Analysis: 380 cal, 25 g fat, 20 mg chol, 250 mg sodium, 36 g carbs, 4 g fiber, 11 g sugar, 9 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.