Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Sorry, this recipe has been marked private.



Greek Millet Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

A simply delicious millet salad. It's quick, easy, tasty and healthy.

 

Yield

6 servings

Prep

10 min

Cook

40 min

Ready

50 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup millet
Camera
3 cups stock
chicken or vegetable, use Epicure vegetable boullion
Camera
1 each sweet yellow bell peppers
dice into small cubes
Camera
1 each green bell peppers
dice into small cubes
Camera
1 medium red onion
dice into small cubes OR GREEN ONION
Camera
1 pint cherry tomatoes
halved, or 3 each roma tomates, diced
* Camera
Dressing
4 tablespoons olive oil, extra-virgin
Camera
2 tablespoons lemon juice
fresh, or to taste
Camera
½ tablespoon dijon mustard
or to taste
Camera
1 small garlic cloves
minced, optional
* Camera
1 x black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml millet
Camera
7.1E+2 ml stock
chicken or vegetable, use Epicure vegetable boullion
Camera
1 each sweet yellow bell peppers
dice into small cubes
Camera
1 each green bell peppers
dice into small cubes
Camera
1 medium red onion
dice into small cubes OR GREEN ONION
Camera
473 ml cherry tomatoes
halved, or 3 each roma tomates, diced
* Camera
Dressing:
6E+1 ml olive oil, extra-virgin
Camera
3E+1 ml lemon juice
fresh, or to taste
Camera
7.5 ml dijon mustard
or to taste
Camera
1 small garlic cloves
minced, optional
* Camera
1 x black pepper
to taste
* Camera

Directions

Toast the millet in a large nonstick skillet over medium heat until slightly golden and brown, 5 to 7 minutes.

Transfer the toasted millet into a pot with the broth.

Bring to a boil, reduce the heat to low and let simmer for about 35 minutes until the broth is absorbed.

Remove from the heat and fluff with a fork.

While the millet is cooking, add all the dressing ingredients into a small bowl, and whisk until well blended.

Mix together all the cubed vegetables, tomatoes, olives and feta cheese in a large bowl.

Add the cooked millet, pour in the dressing, and gently stir until well combined.

Serve warm, at room temperature or chilled.

The salad can be made in advance and let chill in the frige for a few hours.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 25339% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 410mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 16%
Sugars g
Protein 14g
Vitamin A 3% Vitamin C 130%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe