Cooking with Anna
Sorghum BLT Salad
Freshen up your summer with a vibrant, nutrient-packed Sorghum BLT Salad! Full of crispy bacon, fresh veggies and hearty sorghum, this delicious recipe is the perfect way to brighten your winter meals.
Dressing:
- 2/3 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly cracked pepper
- salt, to taste
Salad:
- 1 pound bacon
- 3 cups cooked whole-grain sorghum
- 1 head romaine lettuce, rinsed, dried and shredded
- 1-2 cups mixed greens, torn into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, coarsely chopped
- 4 green onions, thinly sliced
- salt, to taste
- pepper, to taste
- Parmesan or goat cheese (optional)
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: In large, deep skillet over medium-high heat, fry bacon. Turn frequently until evenly browned. Drain on paper towel and crumble. In large bowl, combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions and bacon. Season with salt and pepper, to taste, and toss with dressing. Top with Parmesan or goat cheese, if desired, and serve.
Anna Kotova has been cooking and baking European and American dishes for more than 40 years.
4002 Carter St., Vidalia, 318-336-5034. Mon.-Fri 8:30a-5:30p, Sat., 9a-1:30p. Welcome!
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