Tuesday, May 18, 2010

Spring Salad

Here is a simple salad for your spring and summer fetes.
Millet and Fresh Herb Salad

1 c millet (you could also use quinoa or couscous)
2 c water
1/4 t salt
1 can chickpeas, drained
2 carrots, cut into small cubes
1/2 c fresh herbs (I used chives, parsley and cilantro), chopped
1/2 c olive oil
1/4 c fresh lemon juice
2 T red wine vinegar
salt and pepper to taste
-bring millet, water and salt to boil in a saucepan
-simmer over medium heat for about 20 minutes
-remove from heat, cover, and let cool
-combine cooked millet, chickpeas, carrots and herbs
-in separate bowl, whisk olive oil, lemon juice, vinegar, salt and pepper
-pour over salad ingredients and stir well
-refrigerate for 1 hour to overnight
(add sprinkles of olive oil and toss well if it seems a bit dry)

I changed up the leftovers today by adding some crumbled feta cheese, chopped tomato and cubes of salami! It made a pretty yummy brown bag lunch for my sweetie!

No comments:

Post a Comment