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As a fun way to end 2016, the Recipe Reduxers decided to pick a recipe out their favorite cookbook to alter, but it couldn’t be just any recipe it had to be one falling on a page that signifies this year (page 16, 216, etc). My go to cookbook is always my Grammy’s original Betty Crocker cookbook.
On page 16 was a Bulgur Salad with Tomato-Cucumber dressing. To make this salad a little more 2016 instead of 1969, (when this book was published), I made this sneaky veggie dressing and topped in on my current favorite gluten-free grain, Sorghum.
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This totally vintage-inspired recipe has been modernized to 2016 with sorghum and picky-eater approved dressing flavors. Help your picky eaters enjoy salad again with this recipe. You can serve it cold, warm, or even room temp.
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- 1 cup Sorghum
- 3 cups water or low-sodium broth
- 3/4 cup tomatoes I used canned fire-roasted tomatoes
- 1/2 medium cucumber about 1/2 cup
- 1/4 cup mayo or sub for Greek yogurt
- 1/4 cup plain Greek yogurt
- Place sorghum and water or broth in a medium pot and bring to a boil. Cover and reduce to simmer for 50-60 minutes or until sorghum is tender. Drain excess liquid and set aside.
- In a blender or food processor combine remaining ingredients and pulse until smooth. Stir dressing into sorghum and top with goat cheese or favorite protein.
Notes: Sorghum unlike other grains does not absorb all the liquid it cooks in, don't try to keep cooking it until the liquid is absorbed. *You can sub the mayo for more Greek yogurt for a slightly more tangy dressing.