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Millet Salad with Sun-Dried Tomatoes, Kale, and Beans
EDIBLE PERSPECTIVE17Ingredients
70Minutes
580Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/4 cups millet (uncooked, rinsed + drained)
- 1 Tbsp. sunflower oil (divided)
- 1 1/2 cups vegetable stock (low/no sodium)
- 1 cup water
- 6 cups curly kale (well-chopped, stemmed + washed)
- 1/2 cup oil-packed sun-dried tomatoes (chopped + blotted)
- 1 cup cannellini beans (rinsed + drained)
- 3 oz. feta cheese (crumbled)
- salt (/pepper)
- sliced almonds
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 Tbsp. honey
- 1 tsp. minced garlic
- 1/2 tsp. brown mustard
- 1/2 tsp. lemon zest
- 1/4 tsp. salt (+ pepper)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium810mg34% |
| Potassium670mg19% |
| Protein14g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A140% |
| Vitamin C130% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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