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Sorghum, tomato and green bean salad with basil dressing
Christmas

Sorghum, tomato and green bean salad with basil dressing

Serves: 6
Time to make: 1 hr
( Hands-on time: 10 mins )
Total cost: $ 13.20 / $ 2.20 per serve

(at time of publication)


Variations

  • Make it gluten free: Check cider vinegar and mustard are gluten free.
  • Try pearl barley as a non-gluten-free substitute.

HFG tip

  • Sorghum is a gluten-free grain that’s relatively high in protein. You can soak the grains overnight in water to improve digestibility and lessen cooking time. Simply drain off the water the next day and add only 2 cups of water to cook, not 3.
  • Sorghum is available at health food stores and some supermarkets.

Rate this recipe

  • 1 People Rated This Recipe

  • Average Rating

  • (4.5 / 5)
Photographer: Melanie Jenkins

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