- Prep Time: 5 mins
- bake Time: 20 mins
- Total Time: 25 mins
Ingredients
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Ingredients for the salad:
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½ cup Anthony’s Goods Organic Hulled Millet
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1 cup water
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1 bag mixed greens
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1 bag sugar snap peas
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1 bunch asparagus
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1 bag radish, trimmed and sliced
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½ cup goat cheese, crumbled
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1 tbsp olive oil
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Salt and pepper, to taste (for the sautéed asparagus)
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Ingredients for the dressing:
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2 tbsp lemon juice
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½ tsp lemon zest
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1 tsp sugar
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½ tsp Dijon mustard
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¼ tsp salt
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¼ cup olive oil
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Ground pepper, to taste
Instructions
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.
