Salad
4 - 6 servings
20 minutes
0 minutes
Chef Tom Fraker
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
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
Place the basil and the next 3 vinaigrette ingredients into a blender and process until smooth. Blend in the salt, pepper, sugar and juice from the lime. Set aside.
In a large bowl, add the chopped lettuce. Crumble the quinoa into the lettuce and add the chickpeas. Halve the tomatoes, cut the cucumbers into bite-size pieces and add to the salad. Mix well.
Mix the vinaigrette to bring it back together and mix into the salad or serve it on the side.
