Go Back
5 from 1 vote
Summer Harvest Sorghum Salad
Summer Harvest Sorghum Salad

This Summer Harvest Sorghum Salad recipe has sweet ripe tomatoes, crisp lettuce creamy goat cheese & toasted cashews covered in creamy curry dressing.

Servings: 4 People
  • 1 Cup Sorghum ( http://www.cookingmaniac.com/how-to-cook-sorghum)
  • 1 Cup Mung beans cooked
  • 1 Head Lettuce Washed & Shredded
  • 4 Soft boiled eggs
  • 2 oz Goat Cheese or more
  • 1/4 Cup Roasted Cashew
  • 2 Stalks Green Onion
  • 8 oz Cherry Tomatoes
  • 1 English Cucumber
Creamy Curry Dressing
  • 3/4 Cup Plain Greek Yogurt
  • 1 Lemon- Juiced and zested
  • 2 Teaspoon Honey (more if you like a sweeter dressing)
  • 1 Tablespoon White wine vinegar
  • 1 Clove Garlic Finely Minced
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Curry Powder
  • salt and pepper to taste
  1. Creamy Curry Dressing- Add all the ingredients in a small jar with a cover and shake until the dressing becomes smooth and creamy.

    Make the boiled eggs: Cook the eggs for 5 to 7 minutes: Cook 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk. For this salad a recommend a 9 minute egg.

    For the salad: Reserve the goat cheese and eggs for the end and Add all the other ingredients in a bowl and toss together. Add 2 Tablespoon of dressing to the salad at a time and toss together. Keep adding the dressing until you add as much as you like. Divide the salad into 4 bowls and sprinkle with crumbled goat cheese and egg.