Sorghum Asparagus Salad with Creamy Balsamic Dressing
A simple grain salad with the first of this year's asparagus, paired with a creamy balsamic dressing.
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Ingredients
for the salad:
- 2 cups cooked sorghum
- 6 steamed asparagus spears cut into 1" pieces
- ½ 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
- Toss all the ingredients together and serve room temperature or chilled.
- For the dressing, whisk together the yogurt and balsamic until well incorporated. Dollop on salad right before serving.
- Store in an airtight container or glass jars. Store dressing separately.
Servings: 2 servings