Salad:

1/2 cup cooked Nu Life Market Pearled Sorghum Grain
8 cups prepared mixed baby greens
1 small red onion, halved and thinly sliced
1/3 cup dried cranberries

Toppings:

2 red Anjou pears, halved vertically and thinly sliced

Dressing: 

Favorite dressing or balsamic vinaigrette

1. To cook sorghum, a ratio of one part sorghum to four parts water should be used. In appropriate size saucepan, add water and heat until boiling. Add sorghum and allow to simmer on medium heat, stirring occasionally, for approximately 45 minutes or until desired tenderness.
2. Once cooked, drain water from pan and rinse cooked grain. Allow cooked sorghum to cool completely before adding to salad, to avoid wilted lettuce.
3. Toss together cooked sorghum, baby mixed greens, onion and dried cranberries in large bowl.
4. To serve, place desired amount of tossed lettuce mixture onto salad plate, adorn with 5 pear slices and drizzle with desired amount of dressing.