Greek Millet Salad

1. Boil the millet in the vegetable broth and simmer for about 20 minutes.

2. Take pot off the heat pot a lid on and let cool.

3. Slice or dice the vegetables (cucumber, tomatoe, and peppers)and put into a salad bowl.

4. Carefully fold in the cooled millet.

5. Crumble the feta cheese over top.

6. Whisk the remaining ingredients for the dressing and pour over the salad.

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Nutrient	Quantity
Total fats	2601.7882 g
Protein	1723.0521 g
Carbohydrates	586.6115 g
Energy	32546.9127 kCal
Fatty acids, total saturated 18:3 undifferentiated	32.4336 g
Water	7314.6851 g
Aspartic acid	95.1201 g
Calcium, Ca	59271.1472 mg
Lutein + zeaxanthin	731.2479 g
Fiber, total dietary	15.2136 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	4488.584 g
Niacin	126.7738 mg
Vitamin A, RAE	15404.0056 g
Arginine	57.0531 g
Riboflavin	101.6755 mg
Tocopherol, beta	0.0945 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0048 g
Fatty acids, total saturated 20:1	0.1395 g
Glutamic acid	295.8694 g
Sodium, Na	111335.1524 mg
Fatty acids, total saturated 16:1 undifferentiated	46.7722 g
Total lipid (fat)	2601.7882 g
Manganese, Mn	5.8599 mg
Fructose	6.5815 g
Proline	166.4974 g
Fatty acids, total saturated 16:0	623.6781 g
Fatty acids, total saturated 8:0	65.5214 g
Sucrose	0.0204 g
Choline, total	1907.0863 mg
Sugars, total	507.6079 g
Serine	141.0443 g
Fatty acids, total saturated 10:0	237.2405 g
Fatty acids, total saturated 18:0	179.7692 g
Vitamin B-6	51.6436 mg
Selenium, Se	1807.4764 g
Ash	633.8053 g
Vitamin D	1920 IU
Fatty acids, total saturated 18:1 undifferentiated	507.5387 g
Pantothenic acid	117.8604 mg
Phenylalanine	81.7391 g
Copper, Cu	4.9583 mg
Betaine	0.6925 mg
Thiamin	19.0485 mg
Retinol	15000 g
Methionine	44.4006 g
Iron, Fe	83.9539 mg
Carbohydrate, by difference	586.6115 g
Phosphorus, P	40833.0381 mg
Folate, total	3991.9498 g
Tocopherol, gamma	1.086 mg
Fatty acids, total saturated 4:0	93 g
Fatty acids, total saturated 22:1 undifferentiated	0.0007 g
Lycopene	11567.1322 g
Alanine	77.825 g
Cholesterol	10682.46 mg
Valine	128.539 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	46.1572 g
Glycine	12.4855 g
Carotene, alpha	1409.3833 g
Glucose (dextrose)	5.9923 g
Fatty acids, total saturated 14:0	331.3476 g
Zinc, Zn	349.2259 mg
Isoleucine	96.9513 g
Maltose	0.0052 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	139.0845 g
Fatty acids, total polyunsaturated	78.5927 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	168.8071 g
Tocotrienol, alpha	0.0753 mg
Vitamin A, IU	58708.8183 IU
Folate, DFE	3991.9498 g
Tryptophan	24.1529 g
Vitamin C, total ascorbic acid	71.2273 mg
Phytosterols	130.1324 mg
Galactose	0.0037 g
Fatty acids, total polyunsaturated 18:1 c	0.011 g
Fatty acids, total saturated 20:0	0.1677 g
Fatty acids, total saturated 6:0	68.7601 g
Starch	0.4316 g
Tyrosine	80.5804 g
Vitamin B-12	202.8 g
Vitamin K (phylloquinone)	300.2896 g
Fatty acids, total saturated	1800.6518 g
Histidine	47.9686 g
Fatty acids, total monounsaturated	586.087 g
Threonine	76.9564 g
Folate, food	3991.9498 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin D (D2 + D3)	48 g
Cryptoxanthin, beta	15.3957 g
Vitamin D3 (cholecalciferol)	48 g
Vitamin E (alpha-tocopherol)	30.3053 mg
Magnesium, Mg	2429.1712 mg
Lysine	146.8167 g
Potassium, K	9127.823 mg
Cystine	10.1926 g
Fluoride, F	11.3452 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Sea salt	1 teaspoon	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Tomato	2	80.4198	17.3796	0.8936
Feta cheese	80	31680	490.8	2553.6
Cucumber	0.5	7.8	1.8876	0.0572
Red bell pepper	1	0	0	0
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Mustard	1 teaspoon	0.315	0.0545	0.0049
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	1	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
thyme	0.5 teaspoon	0.404	0.0978	0.0067
vegetable broth	1 cup	162.36	26.322	3.8376
millet	0.33 cup	252	48.5667	2.8133