Instructions
- Rinse and drain sorghum and place it in a medium saucepan along with 3 cups water. Bring to a boil, cover, and reduce the heat and simmer until tender (about 50-60 minutes).
- Drain any remaining liquid, rinse with cold water, and drain well.
- While the sorghum is cooking, in a large bowl, whisk together the yogurt, oil from the sun-dried tomatoes, balsamic, olive oil and pepper until smooth.
- Add in cooled sorghum, sliced sun-dried tomatoes, chickpeas, bocconcini, cucumber, and herbs and toss well to coat.
- Cover and refrigerate for at least an hour (can also chill overnight).
Nutrition information
Nutrition Facts
Creamy Balsamic Sorghum Salad
Amount per Serving
Calories
316
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Trans Fat
0.002
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
7
mg
2
%
Sodium
254
mg
11
%
Potassium
410
mg
12
%
Carbohydrates
38
g
13
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
235
IU
5
%
Vitamin C
9
mg
11
%
Calcium
137
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
