Texas Pete® Curried Sorghum and Farro Salad – Texas Pete Foodservice

Ingredients

• 1 1/2 C dry Farro, cooked per directions
• 1 1/2 C dry Sorghum, cooked per directions
• 2 C Almond slivers, toasted or sautéed
• 1 C Cranberries, dried
• 1 C Dates, dried, small dice
• 1 C Apricots, dried, small diced
• 1 Jalapeno pepper, fresh, seeded, minced
• 1 Red bell pepper, seeded, small diced
• 1 bunch Mint, fresh, rough chopped
• 1 bunch Cilantro, fresh, rough chopped
• 3/4-1 1/4 C Texas Pete® Original Hot Sauce
• 1/2 C Raison or White Balsamic Vinegar
• 1/4 C Curry powder
• 1/3 C Olive oil
• Salt and pepper to taste