Pearled Sorghum Salad with Bacon and Arugula

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Pearled Sorghum Salad with Bacon and Arugula

Pearled Sorghum Salad | Chef Alli's Farm Fresh Kitchen
A healthy, gluten-free lunch option that is not free of flavor!!! I mean, it’s got BACON in it, for crying out loud. Enjoy!
1 cup pearled sorghum, cooked according to package directions and cooled a bit  (I like Nu Life Market LLC pearled sorghum), I cooked my sorghum in the pressure cooker with 3 cups of broth for 20 minutes, then drained and rinsed it.
8 slices bacon, cooked, drained, crumbled
3 cups arugula
2-3 cups charred corn kernels
1 pint grape or cherry tomatoes, halved
Combine all ingredients in a large bowl.
Dressing 
1/4 cup balsamic vinegar
2 Tbs olive oil
2 Tbs honey (I love to use raw Kansas Wildflower Honey from Wilson, Ks)
Place ingredients into a jar and shake well to combine.
Pour dressing over salad ingredients; toss well, then season salad to taste with kosher salt and freshly ground black pepper. Dive in. 😉😉
P.S. For some added crunch, sprinkle soy nuts or sliced almonds on top.

Now You’re Cookin’,
Chef Alli

 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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