Broccoli, Edamame & Cabbage Millet Salad
Basil Vinaigrette over Mixed Greens
Ingredients
- ⅓ cup extra-virgin olive oil
- ⅓ cup white-wine vinegar
- 2 Tbsp minced shallot
- ¾ tsp salt
- ½ tsp ground pepper
- 1 cup millet
- 2 cups water
- 2 cups cooked shelled edamame
- 1½ cups chopped broccoli
- 1½ cups chopped red cabbage
- ¼ cup chopped dried apricots
Instructions
- Whisk oil, vinegar, shallot, salt and pepper in a large bowl.
- Bring millet and water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 20 to 25 minutes. Remove from the heat and let stand for 10 minutes.
- Add millet, edamame, broccoli and cabbage to vinaigrette; stir to combine. Serve topped with apricots.
Side Dish Ingredients
- 1 small shallot, peeled and quartered
- ½ cup loosely packed fresh basil leaves
- ¼ cup extra-virgin olive oil
- 3 Tbsp red-wine vinegar
- 2 tsp agave syrup
- 2 tsp Dijon mustard
- ½ tsp ground pepper
- ¼ tsp salt
- 1 (5-oz) pkg mixed greens
Side Dish Instructions
- Combine shallot, basil, oil, vinegar, agave, mustard, pepper and salt in a blender. Puree until smooth. Serve over mixed greens.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
306
|
96
|
402
|
| Fat (g) | 16 | 9 | 25 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 10 | 0 | 10 |
| Carb (g) | 32 | 3 | 35 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 307 | 120 | 427 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
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