Spring Greens and Millet Salad
Ingredients for the salad: • ½ cup Anthony’s Goods Organic Hulled Millet • 1 cup water • 1 bag mixed greens • 1 bag sugar snap peas • 1 bunch asparagus • 1 bag radish, trimmed and sliced • ½ cup goat cheese, crumbled • 1 tbsp olive oil • Salt and pepper, to taste (for the sautéed asparagus) Ingredients for the dressing: • 2 tbsp lemon juice • ½ tsp lemon zest • 1 tsp sugar • ½ tsp Dijon mustard • ¼ tsp salt • ¼ cup olive oil • Ground pepper, to taste
This light and crispy salad is perfect for a warm spring day. Tossed with a lemon vinaigrette and filled with fresh ingredients, it’s a satisfying meal on its own. 1. In a small saucepan, add the millet and water and simmer until the water has been absorbed (10-15 mins) 2. Meanwhile, trim the hard ends of the asparagus and chop the rest into 3 inch pieces. Add one tbsp olive oil to a large skillet and sauté the asparagus for 3-5 minutes until tender. Season with salt, pepper and a squeeze of lemon to taste. Remove from the heat and set aside. 3. To make the dressing, place all the ingredients in a food processor and process until smooth. Set aside. 4. Assemble the salad: Add some greens, sugar snap peas, goat cheese, sliced radishes and sautéed asparagus to each bowl. Add the dressing and toss.