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!