1 cup millet, cooked
1 bunch green onions, chopped
4 bunches parsley, chopped
1 bunch mint, chopped or 2 Tbsp. dried mint
1 large cucumber, peeled and chopped (optional)
1/3 cup olive oil
juice of 3 lemons
1 Tbsp. salt
Place millet in a large bowl. Add all chopped vegetables and mix well. Add oil, lemon juice and salt. Serve over fresh green lettuce. Eat with lettuce leaves, tender grape leaves or with a fork. Makes a refreshing appetizer or a picnic salad.
Makes 4 servings.
Variations: You can substitute bulgur wheat if you aren’t following a gluten free diet or quinoa (which is gluten free) for the millet if desired.
