Asian Shrimp and Millet Salad
Recipe from
Better Homes and Gardens
This high-fiber tropical fruit, millet grain, and shrimp salad makes enough for a large group. Make it to share at a potluck or cookout.

Servings:
10 to 12 servings
Prep Time:
25 mins
Total Time:
4 hrs 25 mins
Ingredients
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2 cupsmilletsee savings

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2 tablespoonscooking oilsee savings

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4 cupswatersee savings

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4 cupscooked, peeled, and deveined shrimp (remove tails, if present)see savings

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2mango(es), peeled, seeded, and choppedsee savings

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2 8-ounce canssliced water chestnuts, drainedsee savings

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1 cupchopped red onionsee savings

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1/2 cupsnipped fresh cilantrosee savings

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1/2 cuprice vinegarsee savings

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1/2 cupsalad oilsee savings

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2 tablespoonsfinely shredded orange peelsee savings

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2 teaspoonstoasted sesame oilsee savings

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1/2 teaspoonsaltsee savings

Directions
1.
In a large saucepan cook and stir millet in hot oil over medium heat for 2 minutes. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, about 25 minutes or until millet is fluffy and water is absorbed.
2.
Transfer millet to a very large bowl. Add shrimp, mangoes, water chestnuts, onion, and cilantro; toss to combine. In a screw-top jar combine vinegar, salad oil, orange peel, sesame oil, and salt. Pour over millet mixture; toss to coat. Cover and chill for 4 to 24 hours. Makes 10 to 12 servings.
To Tote
Transport in an insulated cooler with ice packs.
For 5 to 6 Servings
Prepare using method above, except cook millet in a medium saucepan. Stir salad together in a large bowl.
Nutrition information
Calories 377, Total Fat 17 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 449 mg, Carbohydrate 44 g, Total Sugar 8 g, Fiber 6 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 27%, Calcium 6%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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