Pesto Caprese Sorghum Salad

Name: Pesto Caprese Sorghum Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups cooked whole grain sorghum; 1/4 cup pesto (homemade or store-bought); 2 cups arugula; 1 cup cherry tomatoes, halved; 4 oz cherry-sized fresh mozzarella, halved; Salt and black pepper, to taste

Prep Time

15 Minutes

Make Time

30 Minutes

Yield

4 - 1 cup servings

Sorghum Form

Whole Grain

Peppery arugula and fresh mozzarella mingle with pesto-coated sorghum and juicy tomatoes for a bright, fresh salad.

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Ingredients

2 cups cooked whole grain sorghum
1/4 cup pesto (homemade or store-bought)
2 cups arugula
1 cup cherry tomatoes, halved
4 oz cherry-sized fresh mozzarella, halved
Salt and black pepper, to taste

Instructions

In a large bowl, combine the cooked sorghum and pesto. Stir until the grains are well-coated.
Add the arugula, cherry tomatoes and mozzarella to the bowl. Gently toss to combine.
Season with salt and black pepper to taste.
Serve immediately at room temperature or chill for 15 – 30 minutes for a refreshing cold salad.