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Sorghum and Roasted Summer Vegetable Salad with Tarragon and Basil (gluten free)
THE FULL HELPING13Ingredients
70Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup sorghum
- 3 cups water
- 1 zucchini (large)
- 1 bunch radishes (about 12 radishes, washed and trimmed)
- 2 ears yellow corn (or white, kernels removed, about 1½ - 2 cups kernels)
- 2 Tbsp. olive oil (divided)
- 1/2 tsp. Dijon mustard
- 1 Tbsp. lemon juice
- 1 shallot (small, chopped)
- 1/4 tsp. salt (plus extra for roasting)
- pepper (to taste)
- 1/4 cup fresh basil leaves (chopped)
- 1/4 cup tarragon leaves (fresh, chopped)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium420mg12% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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