Sorghum with Olives, Tomatoes, and Tarragon

Instructions

1. Combine chicken stock and sorghum in a medium saucepan. Bring to a boil; cover, reduce heat to low, and simmer or until tender. Drain and cool.
2. Combine olive oil, tarragon, vinegar, Dijon mustard, garlic, salt, and pepper in a large bowl, stirring well with a whisk. Add cooked sorghum, zucchini, tomatoes, and olives. Toss.

• Servings : 6
• Ready in : 30 Minutes
• Course : Appetizers
• Recipe Type : recipes for spring, Salads
• Ingredient : Asparagus, Chicken stock, Dijon mustard, Garlic, Ground black pepper, Olive oil, Olives, Pepper, Salt, Sorghum, Tarragon, Tomatoes, Vegetable broth, Vinegar, Zucchini