1 cup millet, dry
¼ cup extra-virgin olive oil
3 Tbsp red wine vinegar
3 Tbsp finely chopped shallots
¼ tsp freshly ground pepper
6 oz. deli smoked turkey (sliced ¾ inch thick), skin removed, cut into ½-inch cubes
½ cup diced smoked Gouda cheese
1 cup chopped yellow or red yellow pepper
1 large stalk celery, chopped
1 ripe but firm avocado, diced
¾ cup slivered soft sun-dried tomatoes (not oil packed)
Serves: 6 (1 ¼ cup each)
Place the millet in a medium saucepan and toast over medium heat, just until fragrant, about 2-3 minutes. Add 2 cups of water and bring to boil. Stir, reduce heat to a simmer and cook until all of the liquid is absorbed, about 15-20 minutes.
Meanwhile, whisk oil, vinegar, shallots and pepper in a large bowl. Add the millet, turkey, cheese, bell pepper, celery, avocado and sun-dried tomatoes; toss to coat.
Nutrition Facts per serving: 360 calories, 19 g fat, 4 g saturated fat, 35 g carb, 14 g protein, 7 g fiber, 450 mg sodium, Nutrition Bonus, 100% DV vitamin C, 25% DV potassium, 16% DV iron, 15% DV calcium and magnesium. Enjoy this salad!