Turkey and Millet Chef’s Salad
- Level: Easy
- 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
- Protein
- 24 grams
- Sugar
- 16 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 cup millet
Kosher salt
1/4 cup dijon mustard
3 tablespoons white wine vinegar
3 tablespoons honey
1 teaspoon mustard powder
Freshly ground pepper
1/4 cup vegetable oil
8 ounces deli-sliced pepper turkey
2 vine-ripened tomatoes
3 large radishes
1 6-ounce package mixed salad greens
1/2 cup chopped gruyère cheese (about 2 1/2 ounces)
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 greens among plates. Top with the millet mixture and sprinkle with the cheese. Drizzle with the remaining dressing.