2cupscooked millet(cook according to package directions)
Instructions
Bring 1 inch of water to a boil in a medium saucepan over high heat, add salt, and add the asparagus. Cover and simmer for 2 minutes, then drain and rinse under cold water to stop the cooking and preserve the green color.
Whisk together the oil, vinegar, onions, mustard, salt, and pepper in a large bowl. Add the cooled asparagus, arugula, basil, cherries, and millet. Toss everything to combine with the dressing and serve at room temperature.
Notes
Variations
Add in some toasted dried pine nuts, slivered almonds, pepitas, or sunflower seeds for crunch.
Use other dried fruits in place of the dried cherries (or skip the dried fruit altogether).
If using all arugula is too intense for you, sub out half of the romaine for shredded romaine lettuce.