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Zesty Whole Grain and Vegetable Salad Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In2 h
  • 1Combine 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.
  • 2Transfer 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.
Ingredients
  • 4 servings
  • 226 cals
  • 3 cups water
  • 1 cup whole grain sorghum
  • 2 tomatoes, chopped
  • 1 rib celery, chopped
  • 1/2 small onion, chopped
  • 1/4 cup chopped cilantro, or to taste (optional)
  • 1 fresh jalapeno pepper, seeded and chopped
  • 1 clove garlic, crushed
  • 1 cup light Italian salad dressing
  • 2 tablespoons lemon juice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    226
    11%
  • Fat:
    2.5
    4%
  • Carbs:
    46.6
    15%
  • Protein:
    4.9
    10%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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