Spelt Salad with Lemony Sorghum Vinaigrette

A wholesome spelt salad with a zesty lemony sorghum vinaigrette, perfect for a light and refreshing barbecue side dish. The combination of chewy spelt grains, crisp vegetables, and the tangy vinaigrette creates a delightful medley of flavors.

Ingredients:

• 2 cups cooked spelt grains
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons sorghum syrup
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Put the spelt grains that have been cooked, cherry tomatoes, cucumber, red onion, feta cheese, and fresh parsley in a large bowl

A second small bowl holds the vinaigrette

To make it, whisk the olive oil, sorghum syrup, lemon juice, Dijon mustard, salt, and pepper together

Pour the vinaigrette over the spelt mixture and gently toss to make sure everything is covered

To make the flavors stronger, let the salad sit for at least 30 minutes before serving

Enjoy Serve cold