New Update
| Main ingredients | Dried cranberries, Foxtail millets, Cucumber, Carrot, Pineapple, Onion, Black olives, Green olives, Pickled capers, Mixed lettuce leaves, Mustard paste, Apple cider vinegar, Extra virgin olive oil, Honey, Salt, Black pepper powder |
| Cuisine | Fusion |
| Course | Salads |
| Prep time | 25-30 minutes |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup ProV Premium Dried Cranberry
- 1½ cups cooked foxtail millet
- 1 medium cucumber, peeled, halved vertically and thinly sliced
- 1 medium carrot, peeled, vertically cut in half, thinly sliced, blanched, and drained
- 1 cup pineapple triangles
- 1 small onion, cut into thick slices
- 4-5 black olives, thinly sliced
- 2-3 green olives, thinly sliced
- 8-10 pickled capers
- 2 cups mixed lettuce leaves
- Dressing
- 1 teaspoon mustard paste
- 1½ teaspoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- Salt to taste
- Black pepper powder to taste
Method
- To make dressing, take mustard paste in a bowl, add apple cider vinegar, extra virgin olive oil, honey, salt and black pepper powder and mix well.
- Take foxtail millet in a large wide bowl, add cucumber, carrot, pineapple, ProV Premium Dried Cranberry, onion, black olives, green olives and pickled capers and drizzle ¾ of the dressing over it and gently mix till well combined.
- Take lettuce leaves in a wide serving bowl, drizzle the remaining dressing, spread the salad over this and serve immediately.
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