As an Eastern Mediterranean, I love using grains in my salads. While sorghum is not Mediterranean, this ancient grain nutrition packed and it’s nutty taste such a delicious added flavors to the salads.  

Ingredients:

• 1 cup dandelion greens, roughly chopped
• 2 cup romaine lettuce, chopped
• 1 small red onion, thinly sliced
• 1 cup cooked sorghum
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup pickled red onions
• 1 cup red lettuce, torn into bite-sized piece
• Radicchio leaves as wraps 

Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp dried mint 
• Salt and pepper to taste

Instructions:

1. Prepare the Salad Base: In a large bowl, combine the dandelion greens, romaine lettuce, red lettuce, and cooked sorghum. Toss gently to mix.
2. Add the Extras: Top the greens with red onion slices, Kalamata olives, and pickled red onions if using.
3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
4. Assemble the Salad: Drizzle the dressing over the salad. Toss to combine, ensuring all the ingredients are coated.
5. Serve: Transfer to a serving platter or bowl. Garnish with freshly ground black pepper, chili flakes, or crumbled feta if desired.