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Ingredients |
25 servings |
50 servings |
75 servings |
100 servings |
|
8.000 c. Pearled Sorghum Grain, Gluten Free (NU LIFE MARKET) |
908.000 gram(s) |
1.816 kilogram(s) |
2.724 kilogram(s) |
3.632 kilogram(s) |
|
1.500 gal. Water, Tap (lightly salted) |
3.000 quart(s) |
1.500 gallon(s) |
2.250 gallon(s) |
3.000 gallon(s) |
|
4.000 lb. Chicken Breast Tenders, Cooked, Conventional Oven |
2.000 pound(s) |
4.000 pound(s) |
6.000 pound(s) |
8.000 pound(s) |
|
2.000 c. Pecans, Dry Roasted (can substitute w/ Walnuts) |
1.000 cup(s) |
1.000 pint(s) |
1.500 pint(s) |
1.000 quart(s) |
|
3.000 c. Raisins, Sultana, Seedless (can substitute w/Raisins) |
1.500 cup(s) |
1.500 pint(s) |
1.125 quart(s) |
1.500 quart(s) |
|
1.000 c. Pimentos, Canned |
4.000 fluid ounce(s) |
1.000 cup(s) |
1.500 cup(s) |
1.000 pint(s) |
|
2.000 item Onions, Young Green, Tops Only |
1.000 item(s) |
2.000 item(s) |
3.000 item(s) |
4.000 item(s) |
|
4.000 item Garlic |
2.000 item(s) |
4.000 item(s) |
6.000 item(s) |
8.000 item(s) |
|
2.000 c. Rice Wine Vinegar |
1.000 cup(s) |
1.000 pint(s) |
1.500 pint(s) |
1.000 quart(s) |
|
1.000 c. Juice, Lemon |
4.000 fluid ounce(s) |
1.000 cup(s) |
1.500 cup(s) |
1.000 pint(s) |
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8.000 T. A1 Steak Sauce & Marinades, Steak Sauce |
2.000 fluid ounce(s) |
4.000 fluid ounce(s) |
6.000 fluid ounce(s) |
1.000 cup(s) |
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4.000 T. Curry Powder |
1.000 fluid ounce(s) |
2.000 fluid ounce(s) |
3.000 fluid ounce(s) |
4.000 fluid ounce(s) |
|
4.000 T. Paprika |
1.000 fluid ounce(s) |
2.000 fluid ounce(s) |
3.000 fluid ounce(s) |
4.000 fluid ounce(s) |
|
4.000 T. Ginger, Ground |
1.000 fluid ounce(s) |
2.000 fluid ounce(s) |
3.000 fluid ounce(s) |
4.000 fluid ounce(s) |
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1.500c. Olive,ExtraVirgin |
6.000 fluid ounce(s) |
1.500 cup(s) |
1.125 pint(s) |
1.500 pint(s) |
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2.000 c. Sour Cream, Low Fat |
1.000 cup(s) |
1.000 pint(s) |
1.500 pint(s) |
1.000 quart(s) |
- Bring the water to a boil and add the sorghum pearls. Simmer for 38 minutes. The sorghum pearls will have a nice crunch. If a softer product is desired, cook an additional 5 minutes.
- Drain and rinse the sorghum pearls in a colander to chill. Drain and refrigerate until thoroughly chilled.
- In a mixing bowl; combine all ingredients for the dressing; garlic, vinegar, lemon juice, steak sauce, curry powder, paprika, ginger powder, olive oil and sour cream.
- Combine all the ingredients except the dressing for the salad.
- Fold the dressing into the salad ingredients.
- Salad is ready for service. Wrap and date. Refrigerate until service. Notes:
- Serve on a bed of lettuce and garnish with tomato wedges and seasonal fruit, garnish with toasted shredded coconut.
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Nutrients Per Serving |
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|
Kilocalories |
381.287 |
kcal |
|
Protein |
10.608 |
g |
|
Carbohydrate |
47.811 |
g |
|
Fat, Total |
17.797 |
g |
|
Cholesterol |
17.544 |
mg |
|
Saturated Fat |
2.973 |
g |
|
Sodium |
324.876 |
mg |
|
Vitamin A (RE) |
39.339 |
RE |
|
Vitamin C |
6.081 |
mg |
|
Calcium |
41.838 |
mg |
|
Iron |
2.109 |
mg |
|
Dietary Fiber, Total |
2.598 |
g |
