Lentil and Sorghum Salad with Pomegranate

recipe rating: 

5

Serves

12 servings

Ingredients

• 1 1/2 cups Furmano's Fully Cooked Lentils, drained and rinsed
• 1 cup Furmano's Fully Cooked Sorghum, Drained & Rinsed
• 1 cup Pomegranate Seeds
• 3/4 cup Feta Cheese, Crumbled
• 2 cups Radicchio, Chopped
• 1/4 cup Parsley, Chopped
• 1/2 cup Honey Crisp Apple, diced
• 1/4 cup Almonds, Sliced & Roasted
• 1/2 cup Balsamic Vinaigrette
• As Needed Salt To Taste
• As Needed Black Pepper to Taste

Preparation

1. In a mixing bowl, combine all ingredients except Balsamic Vinaigrette. Toss.
2. Drizzle in Balsamic Vinaigrette and toss. Serve cold.