Shrimp Zucchini Tomato Sorghum Salad
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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