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Asian Millet Salad
1 Hr(s)
40 Min(s) Prep
20 Min(s) Cook
Tender, nutty-tasting millet stars in a chilled salad filled with chopped fresh veggies, peanuts and a flavorful sesame dressing. Sound good? It is!
What You Need
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5 servings
Original recipe yields 5 servings
1/2 cup millet, rinsed
1-1/2 qt. (6 cups) water
1/4 cup fresh lime juice
1 tsp. grated gingerroot
2 cups tightly packed baby spinach leaves
1 cup chopped cucumbers
1/2 cup chopped red peppers
1/2 cup chopped fresh cilantro
4 green onions, sliced
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Let's Make It
1
Cook millet in large nonstick skillet on medium-high heat 5 to 6 min. or until golden brown, stirring frequently. Spoon into bowl.
2
Bring water to boil in same skillet. Add millet; stir. Simmer on medium-low heat 20 min. or until millet is tender. Drain. Let stand 10 min.
3
Meanwhile, mix dressing, lime juice and ginger until blended.
4
Toss spinach with millet and remaining ingredients in large bowl. Add dressing mixture; mix lightly.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with hot steamed fresh vegetables, and grilled poultry or fish.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 0mg
Sodium 380mg
17%
Total Carbohydrates 28g
10%
Dietary Fibers 5g
18%
Sugars 7g
14%
Protein 8g
16%
Vitamin A
100%
Vitamin C
40%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Tags
bell peppers
cilantro
cucumbers
dressing
ginger root
green onions
herbs
juice
KRAFT Dressing
lime juice
limes
millet
nuts
onions
peanuts
peppers
Planters
PLANTERS Peanuts
red peppers
salad dressing
scallions
spinach
All Seasons
Asian
Cucumber
Kraft Salad Dressing
Lime
Nuts
Onion
Peanuts
Peppers
Side Dish
Spinach
Vegetables
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