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Vegetable Salad with Millet Recipe

Vegetable Salad with Millet Recipe

6 servings



1 1/4 cups millet

3 1/3 cups water

1/2 cup each: sliced celery, red bell pepper

1/4 cup each: sliced green onions, carrot, parsley, and basil leaves

1/2 small head iceberg lettuce, sliced

1 medium tomato, coarsely chopped

Oregano Vinaigrette

Salt and pepper, to taste

4 pita breads


Oregano Vinaigrette:

3 tablespoons each: olive oil, white wine vinegar

1 teaspoon dried oregano leaves


Cook millet in large saucepan over medium heat until toasted, 2 to 3 minutes, stirring frequently. Add water and heat to boiling, reduce heat and simmer, covered, until millet is tender and liquid absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes, cool.


Process celery, bell pepper, green onions, carrot, parsley, and basil in food processor until finely chopped, transfer to large bowl. Process lettuce until finely chopped, add to vegetables. Add tomato, millet, and Oregano Vinaigrette, toss. Season to taste with salt and pepper. Serve with pitas.


Oregano Vinaigrette:

Mix all ingredients

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