Sorghum & Blues Salad | The Whole Grains Council

Ingredients

• 1 cup sorghum
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup blueberries
• 1 small cucumber, diced (about ½ cup)
• 1 small red onion, diced (about ½ cup)
• 2 ounces blue cheese, crumbled (preferably a raw-milk, artisan blue cheese)
• ¼ cup fresh mint, chopped