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Sorghum BLT Salad

Author United Sorghum Checkoff Program

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.