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

1. 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)

2. 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.

3. Add the spinach and grape tomatoes to the sorghum.

4. 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.

5. Servings: Makes about 2 cups of salad.

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