Your Allergy Chefs Allergy Friendly Greek Sorghum Salad|Gluten Free Salad Recipes

Greek Sorghum Salad

Author Your Allergy Chefs

Yield 4 Servings

Free of: gluten and top 8 allergens.

Enjoy the flavors of Greece and taste how sorghum enhances the goodness of this salad with every bite.

Dressing

2 tbsp red wine vinegar

2 tbsp fresh lemon juice

2 tbsp Dijon style mustard

2 tsp honey or agave nectar

2 tsp minced garlic

1/2 tsp dried oregano

1/2 tsp dried parsley (see recipe notes)

1/4 tsp salt

1/8 tsp black pepper

1/4 cup extra virgin olive oil

Salad

2 cups cooked whole grain sorghum (see recipe notes)

1 cup artichoke hearts, quartered

3/4 cup canned garbanzo beans, drained and rinsed (see recipe notes)

1/2 cup diced cucumber

1/2 cup black olives, sliced

1/2 cup diced red onions, soaked in ice water for 10 minutes, rinsed and drained (see recipe notes)

1/2 cup crumbled allergy-friendly cheddar block, such as Daiya (see recipe notes)

1/4 cup chopped flat leaf (Italian) parsley

For the dressing, whisk together vinegar, lemon juice, mustard, honey, garlic, oregano, parsley, salt, and pepper. Slowly drizzle in the olive oil while you continue to whisk. This makes a scant 3/4 cup dressing. Cover and place in refrigerator.
For the salad, in a large bowl, place sorghum, artichoke hearts, garbanzo beans, cucumber, olives, onions, cheese, and parsley. Toss gently to combine. Toss in desired amount of dressing. You may not need all the dressing.

2 tbsp of fresh chopped parsley can be substituted for dried parsley.
To cook the sorghum, rinse a heaping 3/4's cup of whole grain sorghum and place in a pot with 3 cups of water over high heat. When water comes to a boil, lower heat to medium. Cover and simmer until tender, about 60 minutes. Drain excess liquid.
Garbanzo beans are also known as chickpeas.
Onions are soaked in cold water to mellow their flavor. The cold water keeps the onion super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will dissipate in the water.
Feta would typically be the cheese used in a Greek salad. Feel free to substitute a cheese that meets your dietary needs.

Courses Soups and Salads

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/greek-sorghum-salad/