Sorghum BLT Salad
Recipe courtesy of United Sorghum Checkoff Program
Ingredients
Dressing:
- 2/3 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly cracked pepper
- salt to taste
Salad:
- 1 pound bacon
- 3 cups cooked whole-grain sorghum
- 1 head romaine lettuce rinsed, dried and shredded
- 1-2 cups mixed greens torn into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1/4 cup fresh parsley coarsely chopped
- 4 green onions thinly sliced
- salt to taste
- pepper to taste
- Parmesan or goat cheese optional
Instructions
- To make dressing: Blend mayonnaise, milk, garlic powder and pepper until smooth and creamy. Season with salt, to taste. Refrigerate until ready to use.
- To make salad: In large, deep skillet over medium-high heat, fry bacon. Turn frequently until evenly browned. Drain on paper towel and crumble.
- In large bowl, combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions and bacon. Season with salt and pepper, to taste, and toss with dressing. Top with Parmesan or goat cheese, if desired, and serve.