How to make italian sorghum salad



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Cook the Sorghum according to directions on package, using 3 cups water and 1 cup Sorghum. Let the cooked Sorghum cool down to room temperature.

Peel and chop the avocado into small pieces. Chop the tomato and black olives into small pieces also.

Combine the cooled Sorghum, pesto, avocado, tomato, and black olives in a large bowl. Stir gently until combined.

This salad is great served cold for lunch as it is high in protein and fiber. Store leftovers in the fridge.


Watch the video: The Best Italian Pasta Salad


Previous Article

How to make liver treats for your dog

Next Article

How to bake chocolate chip cookie bars