MILLET SALAD

I had a few cups of cooked millet in the fridge so I decided to use it up in our noon lunch this past Sunday.
MILLET SALAD – serves 4
1 1/2 cups cooked millet
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
1/4 cup chopped purple onion
1/4 cup diced celery
8 cherry tomatoes, cut in half
Mix the following together for a dressing:
3 tablespoons apple cider vinegar
3 tablespoons Extra Virgin Olive Oi
1 teaspoon melted honey
1/3 teaspoon salt
1/4 teaspoon pepper
2 tablespoons plain coconut yogurt or mayo
1 teaspoon parsley flakes
Mix all together & serve!