Categories: Salad
Ingredients
- 1 cup sorghum
- 3 cups water
- 1 vegetable bouillon cube
- 4 ounces pancetta
- 1/2 cup baby spinach, julienned
- 1/2 cup grape tomatoes, halved
- 1/2 cup non fat plain greek yogurt
- 1 tablespoon white vinegar
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon dried dill
Directions
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In a pot, bring the sorghum, water and bouillon cube to a boil. Cover and reduce heat to low and simmer for 60 minutes. Drain excess stock and allow to cool (or refrigerate)
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Meanwhile, in a small pan over medium high heat, cook the pancetta through until browned. Place on a paper towel covered plate to drain excess grease and cool to room temperature. Add the pancetta to the cooked and cooled sorghum.
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Add the spinach and grape tomatoes to the sorghum.
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In a small bowl, combine the remaining ingredients to make the dressing. Stir the dressing into the sorghum mixture. Serve at room temperature or refrigerated.
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Servings: Makes about 2 cups of salad.