Turkey and Millet Chef’s Salad

  0.0 – 0 reviews  • Millet
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

  1. 1 cup millet
  2. Kosher salt
  3. 1/4 cup dijon mustard
  4. 3 tablespoons white wine vinegar
  5. 3 tablespoons honey
  6. 1 teaspoon mustard powder
  7. Freshly ground pepper
  8. 1/4 cup vegetable oil
  9. 8 ounces deli-sliced pepper turkey
  10. 2 vine-ripened tomatoes
  11. 3 large radishes
  12. 1 6-ounce package mixed salad greens
  13. 1/2 cup chopped gruyère cheese (about 2 1/2 ounces)

Instructions

  1. Toast the millet in a medium saucepan over medium-high heat, stirring occasionally, 3 to 4 minutes. Add 2 cups water and a pinch of salt and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork, then let cool, uncovered, 5 minutes.
  2. Meanwhile, make the dressing: Whisk the dijon mustard, vinegar, honey, mustard powder and a pinch each of salt and pepper in a small bowl until smooth. Whisk in the vegetable oil.
  3. Chop the turkey, cut the tomatoes into small chunks and thinly slice the radishes. Combine the turkey, tomatoes and radishes in a large bowl. Add 2 to 3 tablespoons of the dressing, season lightly with salt and pepper and toss. Add the millet and all but 1/4 cup of the remaining dressing and toss again. Add 2 cups salad greens and toss.
  4. Divide the remaining greens among plates. Top with the millet mixture and sprinkle with the cheese. Drizzle with the remaining dressing.

Nutrition Facts

Calories 530
Total Fat 24 grams
Saturated Fat 5 grams
Cholesterol 49 milligrams
Sodium 1083 milligrams
Carbohydrates 56 grams
Dietary Fiber 6 grams
Protein 24 grams
Sugar 16 grams

 

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