Millet Salad with Spinach and Mushrooms

Ingredients:
1 pack Eisberg Ranch salad mix
1 pack Eisberg cold-pressed lime oil blend
250 g millet
salt and pepper to taste
100 g button mushrooms, sliced
40 ml olive oil
100 g spinach leaves
2 cloves garlic
80 g walnuts
100 g feta cheese
2 stalks celery
1 red onion

Preparation:

Cook the millet in lightly salted boiling water, then drain and transfer to a bowl.
Slice the mushrooms and sauté them in a hot, dry pan for 3–4 minutes until nicely browned, bringing out their rich, earthy flavor. Add them to the millet.
Heat half of the olive oil in a pan, add the spinach leaves and crushed garlic, and sauté over medium heat for 2–3 minutes until wilted. Add this to the millet and mushroom mixture.
Next, add the fresh ingredients: roughly chopped walnuts, Eisberg Ranch salad mix, crumbled feta cheese, thinly sliced celery, and finely chopped red onion.
Before serving, drizzle with the Eisberg cold-pressed lime oil blend, gently toss everything together, and serve this hearty, nutritious yet fresh and light dish.