Rainbow Carrot Salad with Millet, Feta, and Lemon Yogurt Dressing
Serves: 6
  • Lemon Yogurt Dressing (makes about 1¼ cups)
  • 1 medium shallot, minced
  • ⅓ cup fresh lemon juice (from about 1½ lemons)
  • 2 Tablespoons champagne or white wine vinegar (I used ww vinegar)
  • 2 teaspoons sea salt
  • ½ cup unrefined extra-virgin olive oil
  • ¼ cup + 2 Tbs. whole unsweetened plain Greek yogurt (or sheep's milk yogurt)
  • 1 bunch rainbow carrots with tops (usually there are about 7 medium carrots in a bunch)
  • ¾ cup millet, cooked and cooled to room temperature* or about 3 cups cooked millet (feel free to sub cooked quinoa, couscous or cauliflower rice)
  • ¾ cup unsulphured green or golden raisins
  • ½ cup hulled sunflower seeds or pepitas, toasted**
  • 1 cup whole fresh flat-leaf parsley leaves
  • 4 ounces feta cheese, preferably sheep's milk or goat's milk or a combo or cubed avocado for a vegan/DF version
  1. Prepare the dressing: Combine the shallot, lemon juice, vinegar and salt in a medium bowl and set aside for 5 to 10 minutes to soften the shallot.
  2. Add the olive oil in a steady stream, whisking constantly. Put the yogurt in a separate bowl and gradually add the vinaigrette , whisking constantly. (seems a little crazy to use to separate bowls to make the dressing, but the author explains that you need to add the thin liquids to the yogurt gradually to keep the dressing from breaking.) Dressing will keep, refrigerated in a covered container for up to 5 days.
  3. Reserve ¼ cup of the Lemon Yogurt Dressing and pour the rest into a big bowl to toss the entire salad.
  4. Cut the tops off the carrots and wash in cold water. Dry and tear into small tufts.
  5. Shave the carrots into long ribbons with a vegetable peeler. A u-shaped one works well. Add the carrot ribbons to the salad bowl with the dressing and toss, coating the carrots with the dressing. Just use your hands.
  6. Add the millet, raisins, seeds, parsley and carrot tops. Toss gently to combine.
  7. Crumbled the feta over the salad and toss again gently. Drizzle the reserved dressing over the top.
*I like to toast millet in a dry skillet for a couple of minutes before cooking it in water. It makes the flavor a little richer. But feel free to boil it straight away. Place ¾ cup millet in a medium saucepan with 1½ cups water. Bring to a boil and cover, lower the heat to a simmer and cook for 25-30 minutes or until the water has been absorbed and the millet is tender. Allow to sit off the heat, covered, for 5-10 minutes. Cool before adding the the salad.
**Toast the seeds in a dry skillet over medium-low heat for 5-6 minutes or until golden, or in a toaster oven at 350 for 10 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/rainbow-carrot-salad-millet-feta-lemon-yogurt-dressing-recipe/