Showing Results 1-10 (170 Total)

Quinoa Tabbouleh

Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's higher in protein.

Avocado, Mango and Shrimp Salad

This salad is a cinch to make and it's truly delicious. It’s also a great source of heart-healthy monounsaturated fat, folate, potassium and beta-carotene, an important antioxidant. With only 330 calories per serving, it serves up 26 grams of…

Asian Chicken, Zoodle & Sorghum Mason Jar Salad

Salad Dressing: Add all of the ingredients together in a small mixing bowl and whisk until emulsified. Make sure all of the miso paste is dissolved in the dressing. Set aside.  Salad Assembly for an individual 1 quart Mason jar: Pour 4 tablespoons of…

Spicy Sorghum Avocado Salad

Mix together cooked sorghum, avocado, tomatoes, corn, onions, and cilantro in a medium bowl.  In a small bowl, whisk together lemon, olive oil, garlic, jalapeno, paprika, and salt (optional).  Pour dressing over sorghum mixture and toss gently to…

Mediterranean Sorghum Salad

Rinse and drain the sorghum. Bring the water to boil in a medium saucepan, then add the sorghum. Cover, reduce heat and simmer for 45 minutes or until tender. Cool sorghum to room temperature, fluffing with a fork occasionally.  Meanwhile, make the…

Sesame Coleslaw

The sesame oil and rice vinegar in this recipe turn regular coleslaw into a flavourful, Asian-inspired salad. I suggest making it a day in advance to let the cabbage marinate and soften in the dressing.

Mango Cashew Salad

This simple, flavourful salad is bursting with antioxidants. Use mangos that are slightly firm so they hold their shape when you mix the salad. This recipe also makes a delicious salsa that pairs well with grilled fish and chicken.