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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Kale and Millet Salad with Sun Dried Tomato Vinaigrette Recipe

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This recipe for Kale and Millet Salad with Sun Dried Tomato Vinaigrette is from The Ricks/Sebo Guide to Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup raw millet, cooked and cooled
1 can cannelloni beans, rinsed and drained
1 cup grated carrots
2 cups kale, ribs removed, leaves rolled up and thinly sliced (chiffonade)
1/2 cup pine nuts, toasted
Vinaigrette:
1/4 cup sun dried tomatoes in oil, chopped
1/4 cup apple cider vinegar
1/2 cup oil (grape seed, avocado or olive)
1/4 tsp salt
1/2 tsp Spanish Paprika
Directions:
Directions:
Combine first 5 ingredients in a large bowl and set aside.

Combine vinaigrette ingredients (next five) in a blender and puree. You can also whisk it together in a bowl, but make sure you finely dice the sun dried tomatoes.

Add vinaigrette to salad, mix well and refrigerate before serving. The kale holds up really well and doesn't get soggy. Its just as good the next day.

*This recipe works with whatever grains, beans and nuts you have on hand. Quinoa, black beans and pepitas are all tasty substitutions.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
A great summer salad, its healthy and quick. Perfect to make ahead and take to a BBQ because the kale doesn't wilt and the salad gets better after a few hours in the fridge to soak up the dressing.

 

 

 

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