Ingredients
1 cup low sodium chicken or vegetable broth
1/2 cup quinoa, rinsed and drained (if quinoa is prewashed omit this step)
1-1/2 tablespoons olive oil
1 tablespoon white wine or sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 cup Lindsay® Black Ripe Olives — Sliced, halved lengthwise
1 cup halved cherry tomatoes (red or yellow or a combination)
4 cups packed mixed spring or field salad greens
1/2 cup crumbled reduced fat feta cheese
2 tablespoons chopped fresh mint leaves
1 to 2 teaspoons pomegranate molasses (optional)