Both the DH and I enjoyed this salad and have leftovers for another meal. We ate this salad with baked chicken thighs.
|Salad mixed and ready to serve.|
2 cups cooked millet
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup fresh dill
1 tbsp lemon juice
2 tbsp olive oil
1/4 cup red wine vinegar
salt and pepper to taste
If cooking the millet right before you make the tabbouleh, let it cool first. In a medium size bowl, mix the millet, herbs and dressing. Combine well. Add more lemon juice, vinegar and oil to taste if needed. Serves 4.
Adapted from "The Plant Paradox Cookbook"