Salad:
1 lb bacon, fried and crumbled
3 cups cooked whole grain sorghum
1 head romaine lettuce, rinsed, dried & shredded
1-2 cups mixed greens, torn into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, coarsely chopped
4 green onions, thinly sliced
Salt & pepper to taste
Parmesan or goat cheese, optional 

Dressing:
2/3 cup mayonnaise
1/4 cup milk
1 tsp garlic powder
1/4 tsp freshly cracked pepper

1. Fry bacon in large, deep skillet over med-high heat. Turn frequently, until evenly browned. Drain on paper towel, crumble and set aside.

2. Blend together mayonnaise, milk, garlic powder and pepper until smooth and creamy. Season with salt. (Option: 1 cup bottled dressing)

3. In a large bowl, combine sorghum, lettuce and greens, tomatoes, parsley, green onions and bacon. Season to taste and toss with dressing. Top with cheese – serve immediately.