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Zesty Whole Grain and Vegetable Salad

Cheryl Locke

"I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand."
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2 h servings 226 cals
Original recipe yields 4 servings

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  1. Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
  2. Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Nutrition Facts

Per Serving: 226 calories; 2.5 g fat; 46.6 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 928 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Yay sorghum! I am so happy to see recipes using this "grain". I used homemade vinaigrette and used less than a cup. This is refreshing and great on those hot days. We enjoyed this with red, swee...