Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
Add black-eyed peas, green onions and basil to millet, toss gently. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. Add tomatoes, then spoon salad over lettuce leaves and serve.
Per Serving: 290 calories (100 from fat), 11g total fat, 1.5g saturated fat, 720mg sodium, 39g carbohydrates, (6 g dietary fiber, 3g sugar), 8g protein.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 56 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 428mg||15 %|
|Potassium 382.7mg||10 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 34.9g|
|Protein 8.7g||12 %|
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Calories per serving: 261
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