Pearled Sorghum Salad with Bacon and Arugula
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.
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’,