Try this Sorghum Salad recipe, or contribute your own.
Suggest a better descriptionPrepare 1 cup sorghum according to package directions. Drain and rinse under cold water. Toss with 6 slices diced cooked bacon, 3 C arugula, 2 C charred corn kernels and 8 oz halved cherry tomatoes. In a bowl, whisk 1/4 C dark balsamic vinegar, 2 T extra-virgin olive oil and 2 T honey, 1/2 t salt and 1/4 t black pepper. Stir into salad until well combined. Serves 4
Recipe from Family Circle Magazine July 2016 issue.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 489 | ||
Calories from Fat: 249 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.6g | 37 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 362mg | 12 % | |
Potassium 543.6mg | 14 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 47.2g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 489
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