Sorghum BLT Salad

Photography Courtesy United Sorghum Checkoff Program
Featured in Winter 2026
Ingredients
DRESSING:

⅔ cup mayonnaise
¼ cup milk
1 teaspoon garlic powder
¼ teaspoon freshly cracked black pepper
Salt

SALAD:

1 pound bacon
3 cups cooked whole-grain sorghum
1 head romaine lettuce, rinsed, dried, and shredded
1 to 2 cups mixed greens, torn into 1-inch pieces
1 cup cherry tomatoes, halved
¼ cup coarsely chopped fresh parsley
4 green onions, thinly sliced
Salt
Black pepper
Parmesan or goat cheese (optional)


Instructions
    To Make Dressing:
    1. Blend mayonnaise, milk, garlic powder, and pepper until smooth and creamy. Season with salt to taste. Refrigerate until ready to use.
    To Make Salad:
    1. Fry bacon in a large, deep skillet over medium-high heat. Turn frequently until evenly browned. Drain on paper towels and crumble.
    2. In a large bowl combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions, and bacon. Season with salt and pepper to taste; toss with dressing. If desired, top with Parmesan or goat cheese. Makes 4 to 6 servings.

    Recipe courtesy United Sorghum Checkoff Program

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