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Roasted Cherry Tomato, Arugula And Sorghum Salad

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Nutrition per serving    (USDA % daily values)
Uploaded by: Cookie and Kate


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Ingredients for 4 servings

1 cup sorghum, rinsed in a fine mesh colander

3 cups water

1 pint cherry tomatoes

1 tablespoon olive oil

Sea salt

2 tablespoons olive oil

2 tablespoons lemon juice

¼ teaspoon red pepper flakes

¼ teaspoon fine grain sea salt

1 clove garlic, pressed or minced

Freshly ground black pepper, to taste

3 cups baby arugula*

¼ cup crumbled feta

2 tablespoons grated Parmesan cheese

Optional: 1 can (14 ounces) chickpeas, rinsed and drained

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