Instructions: Combine oil, lemon juice, poppy seeds, garlic, soy sauce, ginger juice, salt and pepper in a plastic or glass container with a lid. Tightly cover and shake to combine. Toss the millet, watercress, bell peppers, chives and dressing together. Let stand for 5 minutes at room temperature.

Place 2 lettuce leaves on each of four luncheon plates. Mound the salad onto the leaves and serve.

Millet is an Asian grain. Its technical name is "proso," and thats the name youll find on millet purchased in U.S. stores. Millet looks like bright yellow mustard seeds, but when cooked, the seeds explode into pale yellow puffs. When fresh, it tastes mildly sweet with a very subtle alkaline aftertaste, says R. Wood.

Notes: "The Splendid Grain: Robust, Inspired Recipes for Grains with

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