Salads

Asparagus Caprese Millet Salad

Millet is a gluten free grain that can be easily substituted for pasta in many recipes. It adds a whole grain twist to this light summer salad!

Serves: 8 (Serving = 3/4 cup)

Ingredients

  • 1 1/2 cups water
  • 1/2 cup uncooked millet
  • 24 spears of asparagus, grilled and cut into 1 ½” pieces
  • 2 cups cherry tomatoes, quartered
  • 2 cups cucumbers, diced
  • 1 ½ cups Vidalia onion, diced
  • 2/3 cups fresh basil, chopped
  • 1 cup fresh mozzarella cheese, cubed
  • 1 Tablespoon garlic, minced
  • 3 Tablespoons extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Bring water to a boil in a medium saucepan.  Add millet and simmer for about 20 minutes or until all the liquid is absorbed and millet is fluffy.  
  2. In a large bowl, combine millet with remaining ingredients and toss until well mixed.
  3. Refrigerate for 1 hour before serving.