ZESTY WHOLE GRAIN AND VEGETABLE SALAD
I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.
Provided by Cheryl Locke
Time 2h
Yield 4
Number Of Ingredients 10
Steps:
- Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
- Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g
SKINNY LAYERED VEGETABLE SALAD
65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat-enjoy!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 15
Steps:
- Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
- In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.
Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g
SKINNY HEARTY GRAIN AND VEGGIE SALAD
50% less sat fat • 100% less cholesterol than the original recipe. This lemony bean-and-grain side dish is packed with fiber-6 grams per serving! Pair it with any grilled entrée for a fabulous summer meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down side as needed. Set aside.
- In a medium bowl, stir together cooked quinoa, the beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat.
- Serve quinoa mixture over torn lettuce.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 3/4 cup quinoa mixture plus 2/3 cup lettuce, Sodium 340 mg, Sugar 1 g, TransFat 0 g
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