Zesty Whole Grain and Vegetable Salad recipe

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Ingredients

3 cups water
1 cup whole grain sorghum
2 tomatoes, chopped
1 rib celery, chopped
½ small onion, chopped
¼ cup chopped cilantro, or to taste
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
1 cup light Italian salad dressing
2 tablespoons lemon juice

Nutrition Info

226.4 calories
carbohydrate: 46.6 g
cholesterol: : -
fat: 2.5 g
fiber: 1.6 g
protein: 4.9 g
saturatedFat: : -
servingSize: -
sodium: 928.4 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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