Print

Baby Green Salad with Strawberries and Artichoke Hearts

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 2 servings
Calories 345 kcal

Ingredients

Lemon Balsamic Dressing:

  • 4 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon sorghum syrup, honey or maple syrup
  • 1/2 clove garlic, minced
  • 1 tablespoon water

Salad:

  • 1 ½ cups whole grain sorghum, cooked
  • 3 cups baby super greens
  • 1 cup strawberries, halved
  • 1 cup hearts of palm, sliced
  • 3 ounces marinated artichoke hearts
  • 3 tablespoons hemp hearts

Instructions

  1. In a small bowl or mason jar, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, sorghum syrup, garlic and water. Whisk together or shake mason jar until dressing is emulsified, and set aside.

  2. Cook sorghum according to package directions and cool to room temperature.

  3. In a large bowl, mix together cooked sorghum, baby super greens, strawberries, hearts of palm, and marinated artichoke hearts. Sprinkle with hemp hearts. Divide salad onto two plates, and pour 1 1/2 tablespoons dressing over each portion of salad. Serve immediately.

Recipe Notes

Nutrient Analysis:
Serving size: 1 serving, Calories: 345 calories, Fat: 20 grams, Saturated fat: 3 grams, Carbohydrates: 30 grams, Sugar: 5.5 grams, Sodium: 275 milligrams, Fiber: 7 grams, Protein: 9 grams, Cholesterol: 0.5 milligrams