Simple Lemon Sorghum Salad

1 cup cooked sorghum (or other grain)
1 small shallot, minced
1/2 cup red, yellow, orange pepper, chopped
1/2 cup chopped broccoli
6 black olives, chopped
1 cup arugula
Toppings: Avocado, feta cheese, hemp seeds, toasted nuts/seeds, chopped parsley and mint.

Toss together all the ingredients, except for the arugula, with the lemon dressing (below). Lay the arugula on a platter, scoop the salad over the arugula.

Top with the additional toppings. The salad stores well for days in the refrigerator.

Lemon dressing:

2 tbls olive oil
2 tbls lemon juice
2 pinches salt, 1 pinch pepper
+1 tsp lemon
+1/2 tsp dijon mustard
+1 clove garlic, minced

Place the oil, lemon, salt and pepper in small jar with a lid, shake well.

–> Take the lemon dressing to the next level by adding in the honey.

—> Go one more level – add in the dijon mustard and garlic.

Note: Adjust the dressing to your liking; this formula is 1×1 olive oil to lemon, you might prefer a 2×1. Make it to your preference.
Store in the refrigerator for up to 2 weeks.