Asparagus Caprese Millet Salad

Asparagus Caprese Millet Saladasparagus-caprese-millet-salad.jpg
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!

gluten-free-icon.gif Gluten Free

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.

Serves 8

Nutrition Information
Per 3/4 cup serving
Calories:  188
Total Fat:  11 g
    Saturated Fat:  4 g
Sodium:  165 mg
Total Carbohydrate:  18 g
    Dietary Fiber:  4 g
Protein:  9 g