Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Turkey and Millet Chef's Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 24 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 49 milligrams
- Sodium
- 1083 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 6 grams
- Sugar
- 16 grams
- Protein
- 24 grams
Colorful salad bowls are great to have in the dinner arsenal, especially during the summer months. Cooked chewy, healthful millet is tossed with an assertive honey mustard dressing, crunchy raw vegetables, turkey breast and cheese. You could always mix and match with your favorite ingredients, or whatever you have in the fridge.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 24 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 49 milligrams
- Sodium
- 1083 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 6 grams
- Sugar
- 16 grams
- Protein
- 24 grams
Ingredients
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Directions
- 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.
- 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.
- 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.
- Divide the remaining salad greens among plates. Top with the millet mixture and sprinkle with the cheese. Drizzle with the remaining dressing.
