Thursday, September 9, 2010

Millet Salad

1/4 cup olive oil
1/4 cup apple cider vinegar
2 T fresh lemon juice
2 T chopped fresh basil
2 T chopped fresh parsley
1/2 t Celtic salt
pinch black pepper
2 cloves garlic, minced
1/4 cup chopped red onion
4 cups cooked, cooled millet
1/4 cup chopped pecans
2/3 cup grated carrot

Combine the oil, vinegar, lemon juice, basil, parsley, salt, pepper, garlic, and onion in a medium-size bowl. Add the millet, pecans, and carrots. Mix well. Serve chilled.

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