Warm Millet, Mushroom, and Spinach Salad

Adding a whole grain to a green salad is unexpected but so delicious as it soaks up a fresh citrus vinaigrette.

Adding a whole grain to a green salad is unexpected but so delicious as it soaks up a fresh citrus vinaigrette.

Ingredients

Tip: Click on step to mark as complete.

Prepare the millet using the package directions, omitting the salt. Transfer to a bowl. Fluff with a fork.
Meanwhile, in a small bowl, whisk together both juices, 1 tablespoon oil, the salt, and pepper. Set aside.
In a large nonstick skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat.
Cook the mushrooms for 5 minutes, stirring occasionally.
Stir in the garlic. Cook for 5 minutes, stirring frequently. Remove from the heat.
Stir in the spinach. Transfer to a large bowl. Stir in the millet.
Pour in the dressing. Toss to coat. Let stand for at least 10 minutes.

Warm Millet, Mushroom, and Spinach Salad

Calories

212 Per Serving

Protein

7g Per Serving

Fiber

3g Per Serving

Dietary Exchanges
2 starch, 1 vegetable, 1 fat

Tip: Click on step to mark as complete.

Prepare the millet using the package directions, omitting the salt. Transfer to a bowl. Fluff with a fork.
Meanwhile, in a small bowl, whisk together both juices, 1 tablespoon oil, the salt, and pepper. Set aside.
In a large nonstick skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat.
Cook the mushrooms for 5 minutes, stirring occasionally.
Stir in the garlic. Cook for 5 minutes, stirring frequently. Remove from the heat.
Stir in the spinach. Transfer to a large bowl. Stir in the millet.
Pour in the dressing. Toss to coat. Let stand for at least 10 minutes.