Zesty Whole Grain and Vegetable Salad
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Ingredients2 h servings 226 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 226 calories; 2.5 g fat; 46.6 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 928 mg sodium. Full nutrition
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