Recipe
Salad
Toasted Millet Salad with Soy Ginger Dressing and Fresh Vegetables
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Dressing | ||
| 3 tbsp. rice vinegar | ||
| 3 tbsp. soy sauce | ||
| 1 tsp. canola oil | ||
| 1 tsp. dark sesame oil | ||
| 1 tsp. grated peeled fresh ginger | ||
| ½ tsp. salt | ||
| 1 tsp. honey | ||
| 1 garlic clove, minced | ||
| red pepper flakes | ||
| Salad | ||
| 1 c. uncooked millet | ||
| 2 c. water | ||
| 1 c. shredded carrot | ||
| 1 c. chopped fresh cilantro | ||
| ½ c. finely chopped red bell pepper | ||
| ½ c. finely chopped green bell pepper | ||
| 1 c. snow peas, julienned | ||
| ½ c. thinly sliced green onions | ||
| 1 c. shelled edamame, thawed if frozen and blanched and cooled if raw | ||
| ½ c. chopped almonds |
Directions
- To prepare dressing, whisk together all dressing ingredients in a small bowl. Set aside.
- To prepare salad, heat a medium saucepan over medium-high heat. Add millet to pan; cook 5 minutes or until golden, stirring often. Add water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 10 minutes. Rinse under cold water and drain well. Allow to cool completely. Fluff with a fork.
- Combine millet, carrot, cilantro, bell peppers, onions, snow peas and edamame in a large bowl. Drizzle dressing over the millet mixture; toss well. Top with almonds.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 910mg
- Total Carbohydrates: 51g
- Protein: 13g
Daily Values
0%
Vitamin A 110%
0%
Vitamin C 90%
0%
Iron 20%
0%
Calcium 10%
Recipe Source:
Hy-Vee chefs.