Thursday, August 19, 2010

Tomato, Basil, and Millet Salad

1 cup uncooked millet, rinsed and drained
3 cups vegetable broth
1 (15-ounce) can black-eyed peas, rinsed and drained
1 cup chopped green onions
1/3 cup thinly sliced basil
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
1 pint cherry tomatoes, halved
6 large leaves green or red leaf lettuce


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