Ingredients

For the Vinaigrette

• 1 cup Fresh Basil, chopped

• 1 teaspoon Dijon Mustard

• 1/4 cup White Wine Vinegar

• 2/3 cup Extra Virgin Olive Oil

• 1 pinch Kosher Salt and Freshly Ground Pepper

• 1 large pinch Granulated Sugar

• 1 Lime

For the Salad

• 1 head Iceberg Lettuce, chopped

• 1 package Melissa’s Cooked Quinoa

• 1 package Melissa’s Peeled & Steamed Chickpeas, rinsed

• 1 (10 oz.) container Melissa’s Baby Heirloom Tomatoes

• 4 Melissa’s Mini Cucumbers