Usually we eat all the wrong food during the holidays or when we are on vacation, and we always decide to go on a diet once the holidays are over or when we’re back from our vacation. We start to include salads and healthy food in our new diet for few weeks to get back on track. As now summer is winding down and Fall is on the way, the best way to shed the few kilos we gained during our vacation in summer is to eat healthy and nutritious salads. Today I will share with you three recipes for three delicious salads. These salads can be taken as main dishes because they all contain proteins and carbohydrates. The salads are:
Our post today has Moroccan Style Millet Salad, Mexican Bean Salad, and Arugula, Orange, and Roasted Potato Salad. I hope that you will try and enjoy them all.

Millet is a cereal plant that is grown in warm countries. It is delicious and can accompany many types of food. Millet is a good source of copper, manganese, magnesium, and phosphorus. It is one of the heart-healthy foods. It can be used as a substitute to couscous, as it is gluten-free by nature. Today we are using millet as couscous in a Moroccan salad.

Ingredients

Servings: 6 

To cook millet:
- 5 green onions, finely chopped
- 2 tbsp. vegetable oil (Canola or olive oil)
- 1 cup Millet
- 3 cups water
- 1 tsp salt
- Freshly ground pepper

Method

To cook millet:

  1. Wash the millet very well with clean water.
  2. Put the oil in a pot on the heat and add the chopped green onions.
  3. Cook the onions well until soft.
  4. Add millet and mix well until it is slightly toasted.
  5. Add water, salt, and pepper.
  6. Lower the heat once the water starts boiling.
  7. Cover the pot and let it simmer for 30-40 minutes or until the millet is well-done.
  8. Pour the cooked millet in a bowl and leave it on the side until it cools.

Ingredients

For Salad:
- 1 can corn, drained and washed
- 1 can chickpeas, drained and washed
- 250 grams frozen spinach, chopped and cooked in frying pan until all water evaporates
- ¼ cup dried cranberries or sultanas
- 50 grams flaked almonds, toasted

For Dressing:
- ¼ tsp garlic powder (or 1 clove of crushed garlic)
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- 4-5 tbsp. lemon juice
- 1 tsp lemon zest
- ¼ cup olive oil
- ½ tsp salt
- Freshly ground black pepper


Method

  1. Put the garlic, cumin, cinnamon, salt, black pepper, lemon zest, lemon juice, and olive oil in a jar and shake well.
  2. Put the cooled millet in a bowl.
  3. Add to it corn, chickpeas, cooked spinach, half the flaked almonds, and dried cranberries.
  4. Add the dressing and mix well.
  5. Keep in the fridge for two hours before serving for all the flavors to blend well.
  6. Add the remaining flaked almonds and cranberries to the top of the salad just before serving.