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Greek-Inspired Millet Salad

Kimberly Snyder
  • minutes
  • Serves

INGREDIENTS

1/2 cup

Cabbage, purple

2 tsp

Oregano, dried

3/4 cup

Parsley

1/4 cup

Scallions

1 tbsp

Shallot

1 cup

Tomatoes

1 tbsp

Dijon mustard

1/3 cup

Drainer capers

1/3 cup

Kalamata olives, pitted and chopped

2 tbsp

Lemon juice, fresh

2 cups

Millet, dry

1

Sea salt, High quality

2 tbsp

Apple cider vinegar, raw

1/4 cup

Olive oil