Vidalia Onion Bourbon and Sorghum Vinaigrette and Black Eyed Pea Salad Recipe


Vidalia Onion, Bourbon and Sorghum Vinaigrette

Yield: 2 cups

Ingredients
  • ¼ cup sorghum 
  • 1 cup extra-virgin olive oil 
  • 1 cup apple cider vinegar
  • 1 Tablespoon sea salt 
  • ½ teaspoon paprika 
  • ½ teaspoon hot sauce 
  • 1 tablespoon grated sweet Vidalia onion 
  • ¼ cup bourbon
Preparation 
  1. Let sorghum come to room temperature. 
  2. Combine all ingredients in a blender. Blend on low speed until well mixed. 

Store dressing in a refrigerated air-tight container for up to two weeks

Black Eyed Pea Salad

Yield: 4 servings

Ingredients
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 large tomato, diced
  • 1/3 cup roasted red pepper 
  • 2 green onions, chopped
  • 1 zucchini sliced and grilled 
  • 1 yellow squash sliced and grilled 
  • ½ red onion sliced and grilled 
  • ¼ cup flat leaf parsley minced 
  • 1/3 cup bourbon sorghum vinaigrette 
Preparation 
  1. In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.  

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