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You are here: Home / Side Dishes / Salad / Sorghum Asparagus Salad

Salad

Sorghum Asparagus Salad

Take advantage of the tender spring asparagus that are popping up in the markets and enjoy this whole grain Sorghum Asparagus Salad with a Creamy Balsamic Dressing! Make sure to scroll down and enter to win a Bob’s Red Mill and Stonyfield giveaway! 

Sorghum Asparagus Salad

Out of all the grains, my favorite might just be sorghum. Even though it takes a good hour to cook, it’s heartiness and texture when cooked have made me fall in love with it!

“Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, traveling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, yet it is still relatively unknown in many parts of the world.”

– Bob’s Red Mill

Sorghum Asparagus Salad 01

As part of the Clean Plate Club of Stonyfield, we get to create some fun recipes with brands along the same lines. To me, Stonyfield and Bob’s Red Mill are two brands that pair together perfectly. Their values and mission statements are in sync – they value quality and family over anything!

This is a salad I’d definitely serve family and friends, since it’s hearty and nutritious, plus totally flavorful! The grains are dressed in a simple Greek yogurt and balsamic syrup dressing. Whisk together the two and you’ve got a tart, sweet dressing that paired perfectly with the hearty grains and fresh asparagus.

Sorghum Salad with Creamy Balsamic Dressing

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Sorghum Asparagus Salad with Creamy Balsamic Dressing

Prep Time: 10 minutes

Yield: 2 servings

A simple grain salad with the first of this year's asparagus, paired with a creamy balsamic dressing.

Ingredients

    for the salad:
  • 2 cups cooked sorghum
  • 6 steamed asparagus spears, cut into 1" pieces
  • 1/2 cup salted pumpkin seeds
  • 4 large dates, seeded and chopped
  • spring greens mix, to taste
  • drizzle of good olive oil
  • salt to taste
  • for the dressing:
  • 4 tablespoons Greek yogurt
  • 2 tablespoons balsamic syrup

Instructions

  1. Toss all the ingredients together and serve room temperature or chilled.
  2. For the dressing, whisk together the yogurt and balsamic until well incorporated. Dollop on salad right before serving.
  3. Store in an airtight container or glass jars. Store dressing separately.
3.1
https://www.cookingwithbooks.net/2014/05/sorghum-asparagus-salad.html

Disclaimer: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

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20 Comments

« Hearty Spring Quinoa Salad – Celebrating #HealthySpring with a @KitchenIQ #Giveaway
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Comments

  1. Dandi D says

    May 17, 2014 at 3:52 pm

    I have to pick red quinoa–it is my new found favorite!

    Reply
  2. stephanie says

    May 17, 2014 at 11:14 am

    I know it’s not very creative, but i love brown rice, because it’s cheap and versatile.

    Reply
  3. sandy says

    May 17, 2014 at 11:05 am

    I am starting to use farro more often.

    Reply
  4. Tracy says

    May 16, 2014 at 6:15 pm

    I love steel-cut oats. I have been using quinoa since the days when even my natural foods co-op didn’t know what it was. But my most recent love is farro — so good with asparagus and mushrooms.

    Reply
  5. Jacky de la Torre says

    May 15, 2014 at 4:19 pm

    Quinoa is my favorite!

    Reply
  6. Cathy says

    May 15, 2014 at 3:01 pm

    I love learning about food!

    Reply
  7. Katheryn says

    May 15, 2014 at 1:58 pm

    I love to cook with quinoa!

    Reply
  8. Linda S. says

    May 15, 2014 at 12:21 pm

    Farro

    Reply
  9. Dee Fedor says

    May 15, 2014 at 10:20 am

    Quinoa! I know it is a seed.

    Reply
  10. Julie says

    May 15, 2014 at 8:43 am

    I’m really liking all of these different grains…like freekah, and millet and ones like that. I’ve had sorghum molasses before, but never cooked with them. Always up to a new grain to try!

    Reply
  11. maggiew23@aim.com says

    May 15, 2014 at 8:22 am

    Faro is my favorite to cook with!

    Reply
  12. Linda says

    May 14, 2014 at 4:19 pm

    I was introduced to bulgur many years ago and love to serve it to family and friends.

    Reply
  13. Meghan Finley says

    May 14, 2014 at 1:23 am

    quinoa

    Reply
  14. Jeffrey says

    May 12, 2014 at 2:36 pm

    I like the grain quinoa as well as the flour version.

    Reply
  15. Becca from ItsYummi! says

    May 12, 2014 at 1:20 pm

    I’ve never had sorghum, but this salad sounds delish!

    Reply
  16. rachel says

    May 12, 2014 at 1:13 pm

    Oatmeal and spelt are great.

    Reply
  17. Heather says

    May 12, 2014 at 11:41 am

    I am not sure I have a favorite whole grain. I am new to cooking with them! I love oats and barley. My experience hasn’t gone past those yet! But I am ready to try new things!

    Reply
  18. Lynn @ The Actor's Diet says

    May 12, 2014 at 10:55 am

    I love Sorghum – when I was in S. Africa we had it as porridge every morning. I looked for it back in the States (this was almost 5 years ago) but couldn’t find any – glad to hear Bob’s makes it now!

    Reply
  19. Mary Z says

    May 12, 2014 at 10:32 am

    Quinoa is so versatile.

    Reply
  20. sa collins says

    May 12, 2014 at 10:31 am

    I love cooking with faro. Thank you for the great giveaway.

    Reply

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