Shrimp Zucchini Tomato Sorghum Salad

Shrimp, Zucchini & Tomato Sorghum Salad

Shrimp, Zucchini & Tomato Sorghum Salad


15 minutes

Details
  • Servings:   6
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • south american
Ingredients
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup cider vinegar
  • 2 tablespoons minced shallot
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 cups cooked and cooled sorghum (see Tips)
  • 2 cups chopped cooked shrimp (see Tips)
  • 1 ½ cups diced zucchini
  • 1 ½ cups halved cherry tomatoes
  • ¼ cup salted peanuts
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