Romaine and Sorghum Salad with Green Goddess Dressing - alive magazine
Whole grain (and gluten-free) sorghum adds a nutty chew to this warm salad. You don’t have to sear the lettuce, but it adds a smoky char and elegance.
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Ingredients
- 3 cups water
- 1 cup dry sorghum
- 1 large head romaine, halved lengthwise
- 1 tsp extra-virgin olive oil
- 1 cucumber, halved lengthwise and peeled into strips or sliced
- 1/2 cup canned coconut milk (preferably full fat)
- 1/3 cup silken tofu
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1/4 tsp salt
- 1 cup packed mixed fresh leaf herbs (like basil and mint)
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