1 cup cooked sorghum (or bulgur, couscous, pearled barley, quinoa, freekeh)
4 cups arugula or any blend of your favorite salad greens
1/2 cup golden raisins
1 Granny Smith or other green apple, cored and cut into small dice
1/4 cup minced fresh dill
1/4 cup fresh Italian or flat-leaf parsley, coarsely chopped
4 scallions, finely sliced
1 lemon, quartered
Salt & pepper
Lemon Poppyseed Dressing (homemade or store-bought)
1. Cook the sorghum (or other wheat or grain) according to package directions; drain and set aside to cool.
2. Combine the arugula, raisins, diced apple, minced dill, parsley, scallions and cooked sorghum together in a large bowl and toss gently to mix.
2. Season with salt and pepper, then squeeze in as much of the lemon juice as you like, according to your taste.
3. Add just enough of the lemon poppyseed dressing to coat all the ingredients and toss gently (I prefer to use my hands, to do this wearing disposable gloves).
Great served as a side to pan-seared salmon or other fish.