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Balsamic Beet Sorghum Salad

recipe rating: 
5
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SERVING SIZE: 4


Ingredients
  • 1 cup Furmano's Fully Cooked Sorghum, Drained & Rinsed
  • 1 cup Beets, Cooked and Diced
  • 4 each Bacon, Cooked and Diced
  • 1/4 cup Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Sliced Green Onions
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
Preparation
  1. Add all ingredients into a large bowl. Mix to incorporate.
  2. If serving cold, marinate for 4 hours prior to serving. If serving hot, place in an pan and cook in a preheated 400° oven for 20 minutes.

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