TURKEY AND MILLET CHEF'S SALAD

Turkey and Millet Chef's Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup millet
Kosher salt
1/4 cup dijon mustard
3 tablespoons white wine vinegar
3 tablespoons honey
1 teaspoon mustard powder
Freshly ground pepper
1/4 cup vegetable oil
8 ounces deli-sliced pepper turkey
2 vine-ripened tomatoes
3 large radishes
1 6-ounce package mixed salad greens
1/2 cup chopped gruyère cheese (about 2 1/2 ounces)

Steps:

Toast the millet in a medium saucepan over medium-high heat, stirring occasionally, 3 to 4 minutes. Add 2 cups water and a pinch of salt and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork, then let cool, uncovered, 5 minutes.
Meanwhile, make the dressing: Whisk the dijon mustard, vinegar, honey, mustard powder and a pinch each of salt and pepper in a small bowl until smooth. Whisk in the vegetable oil.
Chop the turkey, cut the tomatoes into small chunks and thinly slice the radishes. Combine the turkey, tomatoes and radishes in a large bowl. Add 2 to 3 tablespoons of the dressing, season lightly with salt and pepper and toss. Add the millet and all but 1/4 cup of the remaining dressing and toss again. Add 2 cups salad greens and toss.
Divide the remaining greens among plates. Top with the millet mixture and sprinkle with the cheese. Drizzle with the remaining dressing.

Nutrition Facts : Calories 530, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 49 milligrams, Sodium 1083 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 24 grams, Sugar 16 grams