Lentil and Sorghum Salad with Pomegranate
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Furmano's Recipe- Chef Paul
- 1 1/2 cups Furmano's Fully Cooked Lentils, drained and rinsed
- 1 cup Furmano's Fully Cooked Sorghum, Drained & Rinsed
- 1 cup Pomegranate Seeds
- 3/4 cup Feta Cheese, Crumbled
- 2 cups Radicchio, Chopped
- 1/4 cup Parsley, Chopped
- 1/2 cup Honey Crisp Apple, diced
- 1/4 cup Almonds, Sliced & Roasted
- 1/2 cup Balsamic Vinaigrette
- As Needed Salt To Taste
- As Needed Black Pepper to Taste
- In a mixing bowl, combine all ingredients except Balsamic Vinaigrette. Toss.
- Drizzle in Balsamic Vinaigrette and toss. Serve cold.