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:
- Blend mayonnaise, milk, garlic powder, and pepper until smooth and creamy. Season with salt to taste. Refrigerate until ready to use.
To Make Salad:
- Fry bacon in a large, deep skillet over medium-high heat. Turn frequently until evenly browned. Drain on paper towels and crumble.
- 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
