Vibrant Millet and Apricot Salad
A refreshing millet salad with sweet apricots, crunchy pecans, and a zesty vinaigrette. Perfect for any meal or gathering!
Equipment
- Measuring cups
- grater
- knife
- Cutting board
- spoon
Ingrediënten
- 2 tbsp 30 ml fresh lemon juice
- 2 tbsp 6 g chopped fresh basil leaves
- 2 tbsp 8 g chopped fresh curly parsley
- 2 cloves garlic grated
- ¼ cup 27 g chopped pecans
- ¼ cup 40 g chopped red onion
- ¼ cup 60 ml extra-virgin olive oil
- ¼ cup 60 ml white wine vinegar
- ¼ tsp ground black pepper to taste
- ½ tsp fine sea salt
- ⅔ cup 72 g grated carrot
- 4 cups 696 g cooked, cooled millet
- 8 dried apricots thinly sliced
Instructies
- In a medium bowl, whisk together the olive oil, white wine vinegar, lemon juice, basil, parsley, salt, pepper, and grated garlic.
- Add the chopped red onion and mix well.
- Stir in the cooked and cooled millet, ensuring it is well-coated with the vinaigrette.
- Fold in the sliced dried apricots, chopped pecans, and grated carrot.
- Mix until all ingredients are evenly distributed.
- Refrigerate and serve chilled.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a dry Riesling or a light Pinot Gris to enhance the sweet and tangy flavors of the salad.Nutritional Information
Calories: 310 kcal | Carbohydrates: 36 g | Protein: 6 g | Fat: 15 g | Sugar: 7 g | Salt: 0.5 g
