Happy Labor Day! I hope everyone has been enjoying their long weekend. Mike and I just came back from Atlanta this weekend. We saw the Atlanta Braves play against the LA Dodgers and sadly they lost Friday night, but it was still fun! Then Saturday we went to Six Flags and went on every single roller coaster. Mind you.. I’ve never been on roller coasters this crazy before but I got over my fear quickly after Mike made me go on DareDevil!
That is how it starts, straight up at 90 degrees and straight down at 90 degrees. Umm crazy! LOL
Anyways I just wanted to stop by real quick to show you this wonderful salad before I head out to get in a REALLY good workout this morning. I had some lingering millet in my pantry and I wanted to turn it into a cold salad. I’ve done it with wheatberries before and that turned out delicious.
I had basil and the little tomatoes to use up. I googled for ideas and right away Wholefoods popped up with their Tomato, Basil and Millet Salad. Umm perfect and super delicious! This complimented the basil chicken very well. It makes a ton and is a great vehicle for leftovers to take to work. And to REALLY save time I used my favorite balsamic vinaigrette dressing but making up your own isn’t a bad idea either if you have extra time.
Tomato, Basil and Millet Salad
Adapted from Wholefoods
1 cup uncooked millet, rinsed and drained
2 cups chicken broth (vegetable broth works too)
1 cup water
1 (15oz) can pinto beans (or black beans, black-eyed pea, garbanzo etc.)
1 cup chopped green onions
1/3 cup finely sliced basil
1/4 cup favorite balsamic vinaigrette dressing
Salt and pepper to taste
1 pint cherry tomatoes, halved
Crumbled fresh goat cheese (optional)
Toast millet in a saucepan over medium heat, stirring constantly, until fragrant and golden brown. Remove saucepan from heat and carefully add broth and water. Return to heat and bring to a boil over medium high heat and then reduce to medium low, cover and simmer until liquid is absorbed and millet is tender, 20- 25 minutes. Remove from heat and set aside, let stand, covered for 5 minutes. Transfer millet to a large bowl and fluff with fork, and set aside to cool.
Add the beans, onions and basil to millet, gently toss and set aside. Add the dressing, toss to coat evenly. Then add the tomatoes and salt and pepper to taste. Serve on top of spinach and crumbled up fresh goat cheese on top (optional).
I hope you enjoy this lovely salad, it reminds me of summer and is great to bring over to a friends gathering. Our Labor Day will be low key. I’m going to grill up some brats and kraut for Mike, while I enjoy some meatballs I made last week. Dessert will be amazing though, Mike requested a Cannoli Cake for his birthday which is tomorrow (Sept. 6th). I’m so proud of my Cannoli Cake making skills, just wait and see! I’ll share with you later this week.